Chicken Teriyaki

chicken teriyaki

INGREDIENTS:
  • 4 boned skinless chicken breast halves
  • 2 tablespoons of soy sauce
  • 2 tablespoons of sake or dry sherry
  • 1 teaspoon dry mustard
  • 1/2 teaspoon bottled minced garlic or 1/8 teaspoon of garlic powder
  • 1 teaspoon of sesame seeds

 

INSTRUCTIONS:

  1. Sauce: Mix soy sauce, sake or dry sherry, mustard, ginger and garlic.
  2. Place chicken in a plastic bag, pour in sauce.
  3. Allow to sit for 10 minutes at room temperature; turn bag a few times to fully soak the meat.
  4. Drain poultry, set sauce aside.
  5. Place meat on the unheated rack of boiler pan and broil 4 inches from heat for 4 minutes.
  6. Brush with sauce, then turn over and broil 3 minutes more.
  7. Brush with sauce and sprinkle with sesame seeds.
  8. Continue broiling for 1 to 2 minutes more or until poultry is tender and no longer pink.

 

*Makes 4 servings. Nutritional information suggested per serving.

Calories: 131 | Total Fat: 2 g | Sodium: 203 mg | Cholesterol: 66 mg | Dietary Fiber: 0.2 g | Protein: 28 g | Carbohydrates: 1.2 g