Teriyaki Chicken

For about 10 lbs. chicken thighs, wings or cut-up chicken meat.
3 C. basic teriyaki sauce (see previous post)
2 C. water
1 T. chicken base
½ C. brown sugar
¼ C. sesame oil
¼ C. oyster sauce
1 T. powdered onion

Blend, pour over chicken & cook. Chicken meats cook faster—45 min. covered; stir often. 45 min. uncovered & continue cooking process. Thicken w/ cornstarch for that glaze good looks. Always toward end of cooking fix flavor & taste as needed. Add brown sugar to taste & Mirin for a richer, smoother flavor. Sprinkle green onions & sesame seeds for good looks.

I received this recipe from the former owner of Bamboo Hut restaurant while serving a mission in Hawaii.