Teriyaki Baked Chicken

*3 Fresh Large Chicken Breasts, trimmed and cut in half
*3/4 cup Low Sodium Soy Sauce
*1/4 cup Hoisin Sauce
*3/4 cup Water
*4 tablespoons Rice Vinegar
*3-4 teaspoons bottled Minced Garlic
*1/2 cup Brown Sugar
*4 tablespoon Cornstarch
*Chopped Green Onions, garnish
*Sesame Seeds, optional garnish
*3-4 cups cooked brown or white rice

Serves: 6

On Parchment or Silpat covered half baking sheet place halved chicken breast.

Whisk together in a small sauce pan:  Soy sauce, hoisin sauce, water, rice vinegar, garlic, brown sugar and cornstarch and cook on medium heat until the sauce thickens. (Save 1/2 the sauce to baste chicken after 30 minutes of baking.)

Baste each piece of chicken with 1/2 of the teriyaki sauce on baking sheet and bake for 30 minutes in a 425*F. oven and then turn each piece of chicken over and baste with the other half of teriyaki sauce and cook another 30 minutes or until done. (Chicken internal temperature is 165*F.)

Note:   To make Teriyaki Baked Grilled Chicken Wraps: You can also cut the chicken breast into width wise strips and marinate (Put in the fridge for about 20 minutes) in the above teriyaki marinate sauce and make teriyaki lettuce wraps.

After Marinating the chicken strips in the above marinate, grill on a George Forman or other small grill, grill according to your grill directions and/or until meat is cooked through and no longer pink. Sprinkle with chopped peanuts. I used large pieces of lettuce for wraps, I like butter crunch, or ice-berg lettuce works well too.

Layering your lettuce wrap: Lettuce, Grilled Teriyaki Chicken strips, chopped peanuts, Julienned carrots, shredded red cabbage, cooked rice noodles, and a small amount of Hoisin sauce and favorite Chili Garlic sauce or (Sriracha sauce).

Enjoy!

Jamie and Lindy