Singles Serving: Baked Teriyaki Chicken
After a quick Google search, I was happy to learn that I had all of the ingredients for a quick sauce already in my cabinets - and you probably do, too. Don't you love when that happens?
Combined with some simple baked (in the toaster oven, of course) chicken breasts and a couple of canned pineapple rings, this sauce made one tasty sandwich.
Toaster Oven Chicken Breasts with Teriyaki Sauce
2 boneless chicken breasts
2 tablespoons soy sauce
1/2 cup water
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
2 1/2 tablespoons packed brown sugar
1 tablespoon honey
1 tablespoon cornstarch
2 tablespoons cold water
Preheat toaster oven to 350F. Cover toaster oven tray with foil, spray lightly with cooking spray. Rinse chicken breasts under cold water, pat dry, place on prepared sheet. Bake for approximately 25 minutes, depending on thickness of breasts. Chicken is done with juices run clear when pricked with a fork.
Meanwhile, mix all remaining ingredients but cornstarch and the 2T of cold water in a sauce pan and begin heating. Mix cornstarch and cold water in a small bowl or mug to dissolve. Add to sauce in pan. Heat until sauce thickens to the thickness of barbeque sauce (adding water to thin it back down if needed).
When chicken is done, dredge it in the sauce for a minute or two, then serve! Don't be tempted to sauce the chicken before baking - the close quarters of the toaster oven mean that your sauce will go from sticky, to stuck, to smoking in just a matter of minutes.
Serve plated with brown rice and steamed veggies, or make a finger-lickin' chicken sandwich by piling one breast onto a toasted bun along with a canned pineapple ring. Either way, be sure to serve extra sauce for dipping!
Read my post on how to cook perfect brown rice. Or read more Singles Servings.
Sauce recipe scaled down from this one at Recipezaar.com