Teriyaki Chicken for the Busy Cook

"I used chicken breasts and scored them. I added the liquid from a can of pineapple chunks (used pineapples for another recipe; could use about 1/2 c pineapple juice instead), 1/2 t ginger, 1/8 t minc..." See moreed garlic, 1/4 t minced onion and marinated for several hours (turning once) before cooking. I covered the pan with foil for the whole cooking time. The meat was tender and the sauce had a good teriyaki flavor without any orange taste. There was a lot of extra sauce which was used for dipping and rice, but still might cut down sauce ingredients next time."

"I used light soy sauce and boneless skinless chicken breasts and reduced the cooking time to 40 minutes (at 350) cooking 20 minutes on each side. The sauce was a little thin, but this may have been du..." See moree to the light soy sauce. I ended up pouring the sauce through a strainer (like you would gravy) into a sauce pot and then thickened it with 2 Tbsp corn starch and water. The result was a terrific orange sauce/glaze that I poured over the breasts. I also made rice pilaf on the side and the sauce tasted really good with it. Next time I might try adding some orange zest to the sauce. Overall this recipe is very good."

"This was really good. I don't know that I think it's quite what I expected from a 'Teriyaki Chicken' it's more like Orange chicken, but it was delicious! My company and all the children involved rea..." See morelly enojed it. I will definitely make again since it was so good and so simple."