The DnA Foodcast gets cluckin’ cookin’ with some Teriyaki Chicken on next week’s episode. Submitted by Christian G, this teriyaki sauce ends up tasting as good — possibly better — than those you might find at a local restaurant or from the bottle. It was really, really good. If you want, feel free to grab some vegetables and get those in the mix. The basics:

• 1 lb. (500 grams) of chicken or beef. If you get chicken, try to find boneless thighs. They stayed moist and were amazing.
• Oil (peanut, corn, olive or whatever)
• Flour (or corn starch)
• 1/4 teaspoon garlic power (one garlic clove is a fine substitute)
• 1/2 – 1 cup brown sugar
• 1/2 cup soy sauce
• 1 cup water (we both went with chicken broth)
• Rice