Diane Henderiks' Sake Rumaki

Ingredients

• 1 c

  teriyaki(if making gluten-free, check ingredient list)

• 1 c

  sake

• 1 c

  low sodium soy sauce (if making gluten-free, choose tamari)

• 1 tbsp

  freshly grated ginger

• 2 tbsp

  balsamic vinegar

• 1 tbsp

  molasses

• 2 tsp

  ground red pepper

• 1/2 tsp

  from True Lime Shaker (or 2 packets of True Lime)

• 1 lb

  skinless, boneless chicken breast; cut into 1 inch cubes (you can also use chicken thighs, or legs)

• 1 lb

  bacon (cut package in half crosswise)

• Water chestnuts

  
  

Directions

1. Preheat oven to 375 degrees.
2. In a medium bowl whisk first 8 ingredients together (teriyaki through True Lime). Pour into gallon-sized zip top bag.
3. Place chicken cubes in bag with marinade, zip bag and turn to combine.
4. Place in refrigerator and let marinate for at least 1 hour.
5. Assemble Rumaki as follows: - place half strip of bacon on work surface - place water chestnut in center - top with chicken cube - wrap bacon around and secure with toothpick
6. Place on baking sheet and cook until bacon is browned.
7. Leave toothpick in and serve warm. Enjoy!