Sauce: In a medium bowl, combine cornstarch with soy sauce. Thoroughly dissolve the cornstarch, whisking until any bits of white cornstarch no longer visible. Add soy sauce, both sugars, mirin, garlic, ginger, and pepper. Whisk sauce until ingredients are well combined. Set aside.
Heat a large non-stick pan or skillet over high heat. Add some oil. Once hot, place the slabs of tofu and leave to cook for 3 to 4 minutes on each side until lightly golden. Lower the heat to medium and then add in the teriyaki sauce. I started with 1/4 cup and just added more as I went along.
Add in the 1 tablespoon of teriyaki sauce and stir to coat. Lightly flour a piece of parchment paper and flatten the pizza dough into a large circle, about 14” in diameter. Spread the remaining 1/4 cup of teriyaki sauce over the pizza crust. Top with the shredded cheese, then the cooked chicken and the pineapple.
Cover the chicken with the Yoshidas Teriyaki Sauce so that all of your chicken is saturated in the sauce. Mix it around slightly, so the sauce gets under the chicken too. Set your crockpot for whatever cycle is most convenient for you and walk away. About 30 minutes before dinner, make the Nikkos sticky rice per instructions on the package.
Mix marinade ingredients; soy sauce, water, sugar and mirin. Add chcken and marinade in refrigerator for 30 minutes. Mix 4 teaspoons cornstarch with 2 tablespoons water and set aside.
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chicken with teriyaki sauce recipe
