UMI CHICKEN













6                      boneless chicken breast
5          oz        teriyaki sauce
2 1/2    cups     pineapple juice
1/2       cup      dark brown suger
1          tsp       ginger, ground
2          tbsp     cornstarch
flour for dusting chicken
vegegtable oil 

    first make the sauce. wisk together the teriyaki sauce, pineapple juice, brown suger, ginger and cornstarch in a medium saucepan. bring to a boil over med-high heat and cook, stirring until very thick about 5 minutes. reduce heat to low and keep sauce warm while preparing chicken.

   dust the chicken in flour and shake off any excess. coat a skillet with oil and place over high heat. after oil is warm, add chicken and cook through, turning once. when chicken is cooked, pour off any fat in the skillet, and add sauce. serve over rice.