Teriyaki Chicken

  1. Equipment:
    • 1 — Small Saucepan
    • 1 — Large Cooking Spoon
    • 1 — Casserole Dish and Cover
    • 2 — Tablespoon Measures
    • 1 — 100mL Measure
  2. Heat to boiling:
    • 200 mL — Soy Sauce (very low salt)
    • 100 mL — Vinegar
    • 100 mL — Honey
    • 1 Tbs — Garlic powder
    • 1 Tbs — Ginger powder
    • 1 Tbs — Mustard powder
  3. Microwave (1200W) in covered casserole:
    • 12 — Skinless chicken thighs
    • covered with sauce made above
    • 8 minutes
  4. Return juice to saucepan, reheat to boiling, and add combined:
    • 3 Tbs — Cornstarch
    • 100 mL — Cold Water
  5. Stir continuously until it starts to thicken.
  6. Turn chicken parts over.
  7. Cover with sauce.
  8. Cover with lid and microwave:
    • 6 minutes
  9. Stir.
  10. Cover and let sit:
    • at least 10 minutes.
  11. Serve with peas, over extra broad egg noodles.