Baked Chicken Teriyaki

Baked Chicken Teriyaki 3 large chicken breasts ½ cup sugar ½ cup soy sauce or teriyaki sauce or a combination of both 2 tablespoons fresh grated ginger or 3 teaspoons ground ginger 2 teaspoon minced garlic Mix sugar through garlic in a large mixing bowl. Chop chicken into bite size chunks. (Note - Chopping raw chicken is icky. I know some of you are not bothered by raw meat, but most of you know that I am. It's just something I avoid if at all possible. When I do have to chop raw chicken, I prefer to do it if it is still semi-frozen. Yes, it is very cold to handle, but it is also a lot less icky.) Add chicken to the sugar soy sauce marinade in the large mixing bowl. Mix well. Pour chicken mixture into prepared pan. Cover the top of the chicken and let sit in refrigerator at least 1 hour. When you are ready to bake, take the dish out of the refrigerator. Preheat oven to 350 F (175 C). (Or 400 degrees but adjust cooking time) Bake for 30-40 minutes or until chicken is cooked through and no longer pink. Serve over rice.