Teriyaki Chicken
Teriyaki Sauce
Teriyaki Glaze
Lots of Chicken Chunks
Skewers
Green onions in one inch pieces (optional)
Cut the chicken into chunks as for kabobs, about one inch each way.
The sauce recipe makes enough for twelve boneless, skinless
chicken breast cutlets.
Marinate the chicken in the sauce for a day or more,
Soak skewers in water so they are hard to burn.
Thread chicken on skewers interspersed with optiobal onion.
Grill over charcoal, basting with the remaining marinade.
Or freeze the chicken and cook it later.