Teriyaki Sauce

So I made this today. It was amazing on the cubed fried chicken I made with a side of egg fried rice. Hope you enjoy this recipe as much as my family did.  What I did just so you know. I cut up three large chicken breasts. Sauteed them with some ground ginger and some garlic and rice vinegar, let the water simmer off that came from the chicken. And then put the chicken in with the sauce and topped with sesame seeds.  I got the recipe for the sauce from this link. www.google.com/amp/www.food.com/amp/recipe/restaurant-teriyaki-sauce-133751#ampshare=http://www.food.com/recipe/restaurant-teriyaki-sauce-133751

Ingredients:

• ¹⁄₄ cup soy sauce
• 1  cup water
• ¹⁄₂ teaspoon ground ginger
• ¹⁄₄ teaspoon garlic powder
• 5  tablespoons packed  brown sugar
• 1 -2  tablespoon honey
• 2  tablespoons cornstarch
• ¹⁄₄ cup cold water

DIRECTIONS

1. Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
2. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
3. Heat until sauce thickens to desired thickness.
4. Add water to thin if you over-thick it :).

READY IN 6 mins
YIELDS 1 1/2 cups, approx.

Spinach Chicken Lasagna roll ups

INGREDIENTS

• 1 lb. lasagna noodles
• 32 oz. ricotta
• 1 cup shredded mozzarella 2 cup grated Italian blend cheese
• 2 lg. egg
• 20 oz. frozen spinach
• 2 chicken breasts cooked and shredded
• 3½ cups marinara sauce
• to taste salt and pepper
• as needed non-stick spray 

INSTRUCTIONS

1. Get a large pot of water boiling with 1-2 tablespoons of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy… about 12-15 minutes). When they are finished cooking, drain in a colander.
2. While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, shredded cheeses, egg, chicken, freshly grated pepper and about ¼ tsp of salt. Mix until well combined.
3. When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.
4. On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.
5. Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over[I used 15 noodles], these are “back ups” in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking.
6. Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.