Teriyaki chicken and cucumbers

4 Servings

Ingredients

Quantity Ingredient
4 Boneless skinless chicken breast halves
1 tablespoon Teriyaki sauce
2 teaspoons Toasted sesame oil
½ teaspoon Grated fresh gingerroot
1 Clove garlic, minced
½ teaspoon Sugar
3 mediums Cucumbers, thinly bias sliced
2 tablespoons Cider vinegar
1½ teaspoon Sugar
¾ teaspoon Salt
½ teaspoon Crushed red pepper
2 teaspoons Cooking oil
Red serrano chili peppers, optional

Directions

Place chicken in a plastic bag set in a shallow dish. For marinade, in a small bowl stir together teriyaki sauce, sesame oil, gingerroot, garlic and ½ tsp sugar. Pour over chicken in bag. Close bag. Marinate in the refrigerator for 30 minutes, turning bag occasionally. Drain chicken, discarding marinade.

Meanwhile, in a medium bowl combine cucumbers, vinegar, 1½ tsp sugar, salt and crushed red pepper. Cover and chill till serving time.

In a large nonstick skillet cook chicken in hot oil over medium heat for 10-12 minutes, turning once or till chicken is no longer pink. Remove and cut chicken into bite-size strips. To serve, arrange cucumbers on a plate.

Top with chicken. Garnish with red peppers, if desired.

Recipe by: Better Homes and Gardens - May 1997 Posted to MC-Recipe Digest V1 #623 by The Taillons <taillon@...> on May 29, 1997

Related recipes