GLAZING SAUCE ½ cup soy sauce
¼ cup rice wine vinegar
3 Tablespoons dry sherry
1 ½ Tablespoons finely chopped fresh ginger
3 Tablespoons brown sugar
SERVE WITH RICE AND BROCCOLI
In a 1-quart nonreactive saucepan, combine the soy, rice wine vinegar, sherry, ginger, and brown sugar. Bring to a boil, then reduce the heat and simmer for 15 minutes. Strain, discard the solids, and let cool completely.
Rinse the chicken and pat dry. Place the chicken between two sheets of plastic wrap and pound to an even thickness of ½ inch with a flat mallet. Put the flattened ChicNSteakes in a resealable plastic bag and pour half the teriyaki marinade over them. Press the air out and let marinate for 15 minutes at room temperature. Reserve and refrigerate the remaining marinade in a glass storage jar (it will keep refrigerated for up to 2 weeks).