Shoyu Chicken

• 5-6 cloves of garlic, pressed
  
• 1 tablespoon fresh ginger, grated, or 1 t. dried
  
• 2 teaspoon salt
  
• 1 tablespoon cornstarch, mixed with 2 teaspoons water
  
• 1 1/2 cups soy sauce (I prefer Aloha Shoyu)
  
• 1 1/4 cups sugar
  
• 1/4 cup vinegar
  
• 5 pounds chicken breasts, boneless
  
• green onions, chopped (optional)

Combine all ingredients except chicken and green onions in a large bowl or leak-proof plastic resealable bag. Add chicken to marinade. Marinate overnight. Place chicken in a single layer in a baking dish. Pour marinade over the chicken. Sprinkle with green onion. Cover with foil and bake at 350 degrees for an hour or until chicken is done. The chicken can also be grilled on a barbecue and basted with the marinade. Eat with white rice and Hawaiian-style macaroni salad.