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How to Cook the Teriyaki Chicken

November 6, 2019

I made myself one Teriyaki Chicken breast this week with a teriyaki sauce made from soy sauce, cornstarch, water, and stevia. I’m considering marketing this sauce eventually. Stevia is a great sugar substitute that is mixed in with regular sugar. It is less impactful on overall blood sugar levels, only because it means that a type 1 diabetic like me can tolerate the substance better. I made chicken because one breast would last me a week or so. Chicken breast is something I can tolerate as meat, and cornstarch is what makes a sauce coagulate. Cornstarch is good for many a sauce, as is flour. As a thickening substance, cornstarch helps form a paste. I use cornstarch in cobbler too, although I’m running a bit low, and need to get some. My secret for cheaper baking goods is go to the Mexican supermarket over the chain in my neighborhood. I baked the chicken as I prefer baking to frying.

From → Cooking

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