3 cloves garlic, crushed
2/3 cup low sodium soy sauce (do not use regular, it will make everything way too salty)
1/4 cup rice wine vinegar
3 tablespoons sugar
1 tablespoon white wine
1 teaspoon sesame oil
1/4 teaspoon ground ginger
2 pounds skinless boneless chicken thighs or breasts, cut into 1 inch thick strips
2 tablespoons corn starch
2 tablespoons water

Mix together the garlic, soy sauce, rice wine vinegar, sugar, white wine, sesame oil and ground ginger in a large freezer bag.
Add chicken pieces and marinate for 4 hours in refrigerator.
Remove chicken pieces from marinade and drop into actifry; reserve marinade.
Cook for 15 minutes.
Mix together the corn starch and water and add to reserved marinade.
Pour into actifry and cook for another 3 minutes.
Serve with rice or by itself.

Can't wait to try it Left by: Joanne (28 Apr 2015)

Recipe doesn't say what size actifry used or how many people it served! Left by: Sharon (30 May 2014)

This amazing!!!!! Winner winner chicken dinner. Left by: Wayne (23 Nov 2013)

I used 1/2 cup sweet soy and 1/4 cup regular (not unsalted) soy and it was absolutely the best stir fry chicken also added about five minutes to cooking time Left by: Jeanette (10 Jan 2013)

perhaps she used brown sugar vs white to get that nice color Left by: renita (27 May 2012)

I made this as instructed step by step except for letting it marinate for only 3 hours just because I couldn't wait any more and it turned out perfect. I'm very pleased with this recipe and will be making this often. Left by: Monique (23 Jan 2012)

Chicken very tender but didn't have much teriyaki flavour. Couldn't get it to thicken or colour like photos show. Any suggestions? Left by: Jan (22 Jan 2012)

Saw this on the facebook page and had to try it. WOW, better than any Chicken Teriyaki I've ever had at a restaurant!!! Left by: D (22 Jan 2012)