Well, here it is for all to enjoy. I have to admit, in the stock pot on the stove the brown sauce has a rather sharp flavor to it. But once it's added to the chicken in a hot fry pan it really mellows out. With that in mind:
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A very big thank you to K. Hitchens for the chicken teriyaki post near the beginning of this thread. I took meticulous notes from that post and formed it into general guidelines to prepare this fantastic dish. After three attempts I...
