Chicken:  3 lbs raw chicken, cut into bite sized pieces oil Teriyaki Sauce  1 cup soy sauce 1 cup brown sugar  2 Tble oil 1 tsp ginger powder 1 tsp onion powder 1 tsp garlic powder **Combine all ingredients and cook at a rolling boil for 4 minutes, while stirring. Stir together until combined: 1/2 cold water 1 1/2 Tble corn starch **Stir corn starch mixture into sugar/soy sauce mixture. **Boil together for 2 minutes while stirring. Ginger water: 1/2 cup water 2 Tble fresh ginger root paste* *(you will find this with the fresh spices in the produce department of the grocery store. If you can not find this, you can buy fresh ginger root at the grocery store. Simply peel it and grate it VERY finely…2 Tble worth and stir it into the 1/2 cup of water) Stir water and ginger paste together…you will use this to deglaze the pan as you cook the chicken in the caramelized teriyaki sauce. This infuses the teriyaki chicken with the most delicious flavor! Over medium-high heat put 1 tablespoon of oil in a hot sauté pan. Add about 1 Cup diced chicken and spread out evenly in the pan. Allow chicken to sizzle for a couple minutes, avoid the temptation to stir fry the chicken in the pan. Allow chicken to brown on the bottom. Pour 1/4 cup of prepared teriyaki sauce over the chicken. Allow the sauce to caramelize in the pan for about 10 seconds. Then stir fry the sauce and chicken altogether. You will notice the caramelized sauce may begin to stick in the bottom of the pan. Give the ginger water a good stir and pour 2 tablespoons of ginger water into the pan to deglaze the saute pan… stirring and scraping the bottom of the saute pan. Continue to stir fry until chicken is cooked through and coated with teriyaki sauce. Remove from pan and keep warm. Repeat with remaining chopped raw chicken and sauce. (You do not need to clean the saute pan between batches, just rinse out any remaining sauce). Just before serving, garnish with sesame seeds and fresh green onion as desired . Serve over white sticky rice with Asian Slaw on the side! Enjoy! Asian Slaw 1 Cabbage, chopped 1 large Carrot, grated 3 Celery ribs, chopped 1 large English cucumber, sliced into half-moon slices **Toss with dressing and serve with Teriyaki chicken and rice. Dressing: 2 cups vegetable oil 1 cup rice vinegar 3 Tble sugar 2 tsp salt 2 tsp toasted sesame seeds 1 tsp sesame oil 2 tsp Dijon mustard 4 Tble water 2 tsp celery salt Fresh pepper *Blend all together in blender on HIGH until emulsified and milky-looking. Serve over slaw. Sticky Rice: 4 cups sushi rice 6 cups water *Cook in rice cooker. Enjoy!