Teriyaki Sesame Chicken

O'Charley's Copycat Recipe

1/2 cup of brown sugar
1/2 cup of soy sauce
1/4 cup of rice vinegar
1/2 teaspoon of powdered ginger
3 minced garlic cloves
2 tablespoons vegetable oil
1 tablespoon sesame oil
1/4 teaspoon pepper
4 green onions, chopped
1 zucchini sliced into striped
1 package of sliced button mushrooms
1 crown of broccoli cut into bite sized pieces
chicken breasts cut into bite sized pieces

Teriyaki Sauce:
1/4 cup brown sugar
1/4 cup water
1 tablespoon corn starch
2 tablespoons soy sauce

Whisk all the above ingredients together until the brown sugar is dissolved. Cut chicken breasts into bite sized cubes. (1 breast per person) Pour marinade into bag, and add chicken pieces. Coat all the chicken and marinade in fridge overnight or for at least 5 hours.

Put oven on a high broil. Line a cookie sheet with foil, and spray with non-stick cooking spray. Place chicken on sheet, making sure no pieces overlap. Sprinkle the 1/4 cup of sesame seeds over chicken. Broil for 10 minutes, then turn over chicken pieces and broil an additional 5 minutes.

While chicken is broiling. Saute sliced zucchini, mushrooms, and broccoli pieces in 1 tablespoon butter, and 1 tablespoon peanut oil. Before they are cooked through, add water to the saute’ pan, put on the lid and steam until veggies are crisp tender. Next whisk the brown sugar for the teriyaki sauce with water, soy sauce and corn starch in a sauce pan. whisk continuously until mixture is a thick sauce. Pour the sauce over the rice and chicken in bowls.