Teriyaki-style chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | tablespoon | Soy sauce |
| ½ | teaspoon | Minced peeled fresh gingerroot |
| 3 | tablespoons | Honey |
| 1 | tablespoon | Medium-dry Sherry |
| 1 | tablespoon | White-wine vinegar |
| 1 | Garlic clove; minced and mashed | |
| ; to a paste with 1/2 | ||
| ; teaspoon salt | ||
| 1 | Boneless whole chicken breast; (about 1 pound) with | |
| ; the skin on, halved | ||
Directions
In a bowl whisk together the soy sauce, the gingerroot, the honey, the sherry, the vinegar, and the garlic paste. Marinate chicken in the soy mixture, turning them once, for 20 minutes. Transfer the chicken, reserving the marinade in a small saucepan, skin sides down, to the oiled rack of a broiler and broil it under a preheated broiler about 6 inches from the heat for 5 minutes. While the chicken is cooking boil the reserved marinade until it is reduced by half. Brush the chicken for 6 to 8 minutes more, or until it is just cooked through, transfer it to a cutting board, and cut it on the diagonal into ½ - inch thick slices.
Yield: 2 servings
Converted by MC_Buster.
Per serving: 222 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 57g Carbohydrate; 0mg Cholesterol; 2575mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 3½ Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9408 Converted by MM_Buster v2.0n.