TERIYAKI IN JAPAN RECIPES

Steps:

• In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
• Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
• Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
• Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Steps:

• Make sauce: In a medium bowl, whisk together soy sauce, rice vinegar, oil, honey, garlic, ginger, and cornstarch.
• Make chicken: In a large skillet over medium heat, heat oil. Add chicken to skillet and season with salt and pepper. Cook until golden and almost cooked through, about 10 minutes.
• Pour sauce over chicken and simmer until sauce has thickened slightly and chicken is cooked through, 5 minutes. 
• Garnish with sesame seeds and scallions. Serve over rice with steamed broccoli.