If you’ve ever enjoyed a Teryiaki Chicken Bowl at Teriyaki Stix, or had your mouth water over a Hawaiian BBQ plate lunch, then you will love this recipe.

You can use this recipe as a marinade for any meat or vegetable.   It is salty and sweet and is fantastic served over a mound of hot cooked rice and steamed veggies.   

Hawaiian Teriyaki Chicken
Yield: 6 to 8 servings
2 cups soy sauce
2 cups water
2 cups brown sugar
2 cups white sugar
1 teaspoon sesame oil
1 tablespoon minced ginger
1 green onion, chopped
3 cloves minced garlic
3 pounds chicken tenders or breasts,
1 keilbasa sausage sliced into 1-inch strips (optional)

Place all ingredients except chicken and sausage into 2
large zip-top bags. Stir to create marinade. Add the raw chicken and sliced sausage
squeeze all the air out of the bags. Label and
freeze. (Marinate the meat for at least 15
minutes in the fridge, or up to 3 months in
the freezer.)
To Serve
Defrost frozen meat and marinade in the microwave and
then cook together in a hot skillet until chicken is cooked through (5 minutes on each
side.) Serve with rice. To turn marinade into a
sauce, bring it to a boil on the stove and add 3
tablespoons cornstarch mixed with ½ cup cold
water. (Mix the cornstarch with water before
pouring it into the sauce or it will be lumpy.)
Stir until sauce thickens, and then pour on
rice.  Garnish with sesame seeds.
*Another option to make this recipe is to place all ingredients in a
slow cooker and cook on low for 3 hours.
Serve with rice and freeze
leftovers.