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CHICKEN TERIYAKI
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CHICKEN TERIYAKI

 

1 pound boneless, skinless chicken breasts, 4 individual cutlets
3 tablespoons soy sauce
2 tablespoons dry white wine
1 tablespoon lemon juice
1 teaspoon minced fresh ginger (I often substitute withginger from spice bottle)
1 small clove garlic, crushed
2 tsp. honey
1/2 cup chicken broth, not bouillon
1 1/2 to 2 cups julienned scallion, sautéed in small amount of vegetable oil

 

Place chicken cutlets in shallow bowl, combine soy sauce, wine, lemon juice, ginger and garlic; pour over chicken. Cover and refrigerate 6 to 8 hours. Do not keep overnight. Drain chicken and reserve marinade. Place chicken on broiler pan and brush with 1 teaspoon of honey. Broil 2 to 3 inches from heat source for 5 minutes or until golden brown. Turn brush with remaining honey, broil 4 to 5 minutes or until chicken is no longer pink in center. Combine reserve marinade and chicken broth in small saucepan, bring to broil over high heat and cook until thick. Strain sauce, there will only is about 3 tablespoons. Place scallions on service platter; place chicken on top of scallions and pour sauce over top.

 

Makes 4 diet servings.

 

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