Chicken Teriyaki
1/2 c. soy sauce
1/8 tsp. rosemary leaves
1/8 tsp. garlic powder
Sugar to taste
1/2 tsp. ginger
10 oz. cut-up chicken, skin removed
Combine soy sauce, rosemary, garlic powder, sugar and ginger in bowl. Let stand at room temperature at least 30 minutes. Drain chicken. Brown over moderate heat in non-stick pan. Bake at 350 degrees F. (moderate oven) 30 minutes or until cooked throughout.
