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