1. Place apricot preserves in small saucepan, cutting up any large pieces of apricots with kitchen scissors.
2. Stir in teriyaki sauce, brown sugar, ginger and onion powder.
3. Bring mixture to boil.
4. Remove pan from heat and let cool to room temperature.
5. Use sauce as glaze for Grilled Teriyaki Chicken or Pork.
6. Serve remaining sauce with chicken or pork.
*Grilled Teriyaki Chicken
1. Place 1 pound boneless, skinless chicken breast halves in large plastic food storage bag.
2. Pour in 1/2 cup Kikkoman Teriyaki Marinade & Sauce.
3. Press air out of bag; close top securely.
4. Turn bag over several times to coat chicken.
5. Refrigerate 45 minutes, turning bag over once.
6. Remove chicken from marinade; discard marinade.
7. Grill chicken 5 inches from hot coals 12 to 15 minutes, or until chicken is no longer pink in center, turning over once.
8. Immediately brush chicken with 2 Tbsp. Apricot-Ginger Teriyaki Sauce.
*Grilled Teriyaki Pork
1. Place 4 boneless pork loin chops, each about 1 inch thick, in large plastic food storage bag.
2. Pour in 1/2 cup Kikkoman Teriyaki Marinade & Sauce.
3. Press air out of bag; close top securely.
4. Turn bag over several times to coat pork.
5. Refrigerate 4 hours, turning bag over once.
6. Remove pork from marinade; discard marinade.
7. Grill pork 5 inches from hot coals 7 minutes on each side, or until pork is just done.
8. Immediately brush pork with 2 Tbsp. Apricot-Ginger Teriyaki Sauce.
