Tailgate Teri Sauce
1 tsp. minced fresh cilantro
½ tsp. Chinese five-spice powder
2 lb. chicken thighs, skinned and boned
1 tsp. cornstarch
2 tsp. water
Green onions, chopped (optional garnish)
Bean sprouts (optional garnish)

Combine teri sauce, cilantro, and five-spice powder in a medium sauce pan. Bring to a boil, add the chicken, and simmer for 20 minutes or until tender. Remove chicken from sauce and set aside, tenting with foil to keep warm. Measure the sauce and return 1 C. to the pan. Blend the cornstarch and water. Bring the 1 C. sauce to a boil and stir in the cornstarch mixture to thicken into a glaze. Return the chicken to the pan and stir to coat well. Garnish with green onions and bean sprouts, if desired.

Tailgate Teri Sauce:

1 C. soy sauce
Juice of 1 medium orange
½ C. mirin (Japanese sweet rice wine)
½ C. water
¼ C. packed brown sugar
1½ tsp. minced fresh garlic
1½ tsp. peeled and minced fresh ginger

Combine all ingredients and blend well.