Teryaki Glazed Chicken

I'm back! After a very hectic 3 or so months of work craziness and wedding planning, I can finally think (and cook) again. We tried out our new rice steamer this week, and I made Teriyaki glazed chicken to go with. It's a bit messy, so next time I will probably adjust the amount of sauce, but it tasted good, and reheated well for the next day's lunch!

Ingredients:
4 tablespoons teriyaki sauce
4 tablespoons soy sauce
4 tablespoons pineapple juice
1 tablespoon honey
1 tablespoon brown sugar
2 tablespoons ginger (grated)
1 pound chicken (cut into bite sized pieces)
2 teaspoon peanut oil
4 servings cooked rice
4 tablespoons corn starch


Directions:
1. Toss bite sized chicken pieces in a bowl or bag with corn starch, until lightly coated. Heat oil in wok or large pan and cook chicken until crisp - careful not to overcook. Mix the soy sauce, pineapple juice, honey, sugar, ginger and
2. Mix soy sauce, teriyaki sauce, pineapple juice, honey, brown sugar, and ginger in a bowl.
3. Add the marinade to the pan and saute until warm. Add chicken, and cook until sauce thickens. If you need additional thickening, add 1-2 tablespoons of a corn starch/water mixture and bring back to simmer.
4. Serve on cooked rice with whatever veggies you like.

Enjoy!