3 pounds of boneless and skinless chicken thighs, cut into bite size pieces
1 cup low sodium Soy Sauce
1 cup water
5 cloves of garlic, crushed
1 ginger root, sliced into thin strips
1 cup sugar
Prepare the chicken into bite sized pieces
In a bowl, combine the soy sauce, the water, and then dissolve the sugar in the liquid.
Add in the ginger and the garlic
Pour this into a ziploc bag
Add the chicken pieces and seal the bag, taking as much air out as you can.
The chicken should soak overnight in the marinade, but no longer than three days
If you plan to eat it sooner, the chicken can be simmered in the liquid
The chicken can then be placed on the grill and cooked thoroughly
If you are making a double batch, place a pan on the grill to put the cooked chicken into.
Add in some Teriyaki sauce so that the chicken will stay moist and juicy.
Serve over a bowl of steamed white rice, or on a plate next to a scoop of Chinese Fried Rice.
Can also be served with steamed snow peas, broccoli and carrots