Teriyaki Chicken


I found this recipe at Imperrfections but changed it up a tiny little bit.
The biggest change being the substitution of agave nectar for the sugar !

3 chicken breasts, cut intro strips
1 tablespoon cornstarch
1 tablespoon water
1/3 cup soy sauce
1/2 of 1/3 cup agave nectar (does that make sense ? it called for 1/3 cup sugar so I got out my 1/3 cup and half filled it with agave nectar ...)
1/4 cup cider vinegar
1/2 tsp garlic powder
1/2 tsp powdered ginger
1/4 tsp ground pepper

Preheat over to 425 degrees Fahrenheit, 220 degrees Celsius.

Line a 9x13 baking pan with foil (I used baking paper) and lay the chicken in it.

In a small sauce pan whisk together cornstarch and water until smooth. Add the rest of the ingredients and whisk until combined, then stir constantly until thickened. It doesn't take long and you HAVE TO watch it because it will go from thickening to burning in less than 2 seconds ! I think that is because of the agave ...

Once the sauce has thickened, pour over chicken and mix to coat.

Bake for 20-25 minutes.


Talia said...

Excuse my ignorance, but what IS agave?

Pammy said...

Agave Nectar (or syrup)is a sweetener commercially produced in Mexico, from several species of agave (cactus - I believe) Agave is sweeter than honey, though less viscous. It is often substituted for sugar or honey in recipes. It is becoming more and more popular and you can now usually find it at regular grocery stores as well as health food stores. I'm pretty sure we buy it in bulk at Costco. It's LOVELY in tea :-)