Tangerine Teriyaki Chicken - cooking recipe

Ingredients

16 bamboo skewers, soaked in water for 30 minutes
1/2 teaspoon grated tangerine zest or 1/2 teaspoon orange zest
1 cup tangerine juice or 1 cup orange juice
1/2 cup mirin (you can substitute 1/2 c white wine with 1/4 c sugar)
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sugar
3 teaspoons grated gingerroot
2 garlic cloves, chopped
1 teaspoon cornstarch
1 teaspoon water
4 chicken breasts
salt & pepper
oil

Preparation

Line a broiler pan with foil and set the broiler to high.
Combine tangerine juice, mirin, soy sauce, the 2 sugars, ginger, garlic in a saucepan and bring to a simmer, cook until sauce reduces by half.
Mix cornstarch and water in a small bowl, add to sauce, cook stirring until thickened.
Pour 1/3 of the sauce in a bowl and set aside.
Cut chicken breasts lengthwise into quarters.
Thread each piece onto a skewer.
Brush with oil.
Place in broiler pan; season with salt and pepper.
Broil for 3 minutes, baste with sauce, broil, turn over, baste with more sauce, keep turning and basting until chicken is cooked through, 5-10 minutes.
Serve with reserved sauce.