Teriyaki Chicken - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut in thin pieces
3/4 cup water
1/2 cup soy sauce
3/4 - 1 cup brown sugar (I use the 3/4 cup as we don't like ours that sweet)
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
1/2 tablespoon cornstarch
1 tablespoon vegetable oil

Preparation

Combine water, soy sauce, brown sugar, garlic and ginger.
Whisk to mix well.
Marinate chicken in half of sauce 2-3 hours, turning once.
Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
Cool this mixture to room temperature.
Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
Stir fry chicken in vegetable oil until chicken in almost done.
Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
Serve over hot rice with cooled teriyaki sauce.