Scrumptions (Yes, that's different from "scrumptious")

So here's the thing. I'm in training to become a chef/baker/pastry chef. But here's also the thing, I don't want to write a food blog. I want to write a ME blog (dude, how vain does that sound?) and sometimes food happens to be part of that so, cool, whatever but don't think that this is going to be the only thing I write about, cause it's not. Ok, we've cleared that up. Now, ONWARD!!

I love Teriaki, I really do. So guess what I made for dinner? Yes, all you teriaki lovers* out there, I made teriaki chicken with rice. Which is how I came to call the one inch cubes of chicken "scrumptions" because they were crispy and chewy on the outside and tender perfect on the inside. Mmm.

For the sauce:

1C soy sauce
1C sugar
1/2C cider vinegar
2T corn starch
2T cold water
2 Cloves garlic
pepper to taste

For the rest:

3 chicken breasts well trimmed and cut into 1in cubes
4C cooked rice

Kay, so here's how it goes. Mix all the stuff for the sauce together in a medium sauce pan and whisk it together until the sugar is dissolved and the starch is well disbursed. Did I say turn on the stove? No, I didn't. Set the pan to the side and hold your freaking horses. Sweet, now turn the oven on to 400 degrees and line a baking sheet with foil. Place all the chicken cubes on top. Set it aside for a sec, good. (Yeah, uhmm so right about now you might want to think about cooking your rice, like boil four cups of water, add two cups uncooked rice turn it to low and cover for 20 minutes? Mhmm, good idea.) Now it's time to put that sauce on a medium/low heat and wait for it to start thickening and bubbling. Did it happen? Just the way you always imagined?? Your fairy-tale sauce?!? Wow, you're good...wait, just kidding it's called corn starch. Oo bubble burster, that's me. Anyway, put about half of the sauce into another bowl and with a pastry brush slather that sauce on to the chicken. Now you're going to want to bake these in the oven for about oh, I'd say 10-12 minutes. But about halfway through (5-6 minutes for those of you who have decided never to use simple math ever again) turn them over and brush some more of that yummah sauce on them. You'll pretty much see when they're done if you have any qualms just cut one in half and see if there's still some pink. Or, if you're like my grandma and enjoy eating things the texture of shoe leather, don't cut one in half, just let them dry out until they are sad charred bricks. Assemble it like this rice/chicken/more sauce. And seriously, you will cry at how good this is. Serves 8 children or 4 adults or 1 NFL player. Total time, like an hour or something.

Buon appetito.

*Notice that I said LOVERS, not AFICIONADOS so if you're like all fancy and into real Japanese cooking please don't hate on my Americanized version.