Chicken Teriyaki with Margarine Rice

Ingredients:

Chicken Teriyaki:

1 tbsp grated ginger
1/3 cup sugar
2 tbsp rice wine
¼ cup water
½ cup soy sauce
½ kilo chicken thigh fillet
1 tbsp cornstarch, dissolved in
1 tbsp water
1-(8 oz.) can water chestnuts, sliced
1 tbsp sesame seeds, toasted
2 tbsp spring onions, chopped

Star Rice:

3 tbsp margarine
3 cup steamed white rice

Procedure:

To make Chicken Teriyaki:

In a saucepan, combine ginger, sugar, rice wine, water and soy sauce. Cover and allow to boil. Add chicken pieces and cook covered for 10 minutes over moderate heat. In a small bowl, dissolve cornstarch in water. Mix well. Pour into chicken mixture along with the water chestnuts and stir. Cook for another 2 minutes or until sauce lightly thickens. Remove from heat, transfer to a serving dish and top with toasted sesame seeds and chopped spring onions.

To make Star Rice:

Combine margarine with steamed rice. Mix well.

Makes 3-4 serving.

Approximately 500+ calories per serving.