Just thought I'd pop in and share this recipe I just winged tonight and thought was fucking awesome...

Ingredients


6 tablespoons soy sauce
4 tablespoons dark brown sugar
2 tablespoon corn oil
1 teaspoon ground ginger
1 teaspoon garlic powder
1/4 teaspoon black pepper
3 boneless chicken breast halves

Combine the soy sauce, brown sugar, oil, ginger, garlic powder and black pepper in a large zip-lock bag.


Cut the chicken into strips 1/2 inch wide and 2 inches long. Add the chicken to the bag and marinate in the refrigerator for 1 to 2 hours so the flavors penetrate the chicken. If you're in a hurry, you can marinate the chicken for just 15 minutes. It won't be quite so tasty, but it will have more flavor than if you hadn't bothered at all.


Preheat the broiler. Make sure the top oven rack is in the 2nd highest position, just about 3-4 inches from the unit.


If you have metal or bamboo skewers, thread the chicken strips onto the skewers and lay the skewers on a baking sheet.



If you don't have skewers, place the chicken in a single layer on the baking sheet.



Discard the marinade.



Broil the chicken for 4 to 5 minutes per side, until it is completely white and is just beginning to turn brown. Skewers make the turning-over process go faster. Serve immediately.


Pro Tip:
You can also thread a few whole mushrooms, strips of red bell pepper or pieces of onion between the chicken strips before broiling.


Also, either use a cheap crappy baking sheet or a really heavy-gauge metal baking sheet, because 500 degrees can do some weird things (like taco the baking sheet if its flimsy).


I'm working out a sauce for this recipe to drizzle over it like in the restaurants, but so far I can't figure out what goes into the sauce at the stores aside from soy sauce, brown sugar, and possible a little ginger and sake.

Nothing wrong with teriyaki marinades. I'd recommend cast iron for your cooking needs, personally, with browning stove top and then moving to a 350-400 degree oven for the finish. I've found that I'm less likely to get dry or undercooked chicken when I do it that way. Cleanup of the cast iron is a snap later on, and it certainly adds ease and flavor from the browning.

Should be put on the grill for a richer flavor IMO, maybe add some chillies also, or some red chilli sauce for a little kick.

Its been too cold and rainy to grill here, so I figured I'd just post exactly what I did so people can replicate it.