5 lb. boneless, skinless chicken breasts, thawed and ready to cook

May broil chicken in low heat in the oven or grill until cooked and lightly browned on both side. After it is cooked, cut chicken breasts into cubes or bite size. Mix with the teriyaki sauce (see below) and bring to a boil.

Note: Cooking chicken may take an hour or so depending on grilled temperature. Best result is lower heat so that it will not burn or dry out.

HOMEMADE TERIYAKI SAUCE:

4 cups soy sauce (I use Kikkoman)
4 cups water
1/4 cup sugar
1 tbsp. ground ginger
pinch of ground pepper
cornstarch to make sauce thicker (optional)

In a saucepan, mix and stir soy sauce, water, sugar, ground ginger and ground pepper together and simmer on the stove for about 30 minutes.

This recipe will feed about 20 people with 20 cups steamed rice and side vegetables of your choice.

Per serving: 1/4 lb. chicken; 1 cup steamed rice;

Recipe may be halved.

Submitted by: Josie