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Title: Teriyaki Chicken and Cucumbers Categories: Not, Sent Yield: 4 Servings 4 Boneless skinless chicken -breast halves 1 tb Teriyaki sauce 2 ts Toasted sesame oil 1/2 ts Grated fresh gingerroot 1 Clove garlic, minced 1/2 ts Sugar 3 md Cucumbers, thinly bias -sliced 2 tb Cider vinegar 1 1/2 ts Sugar 3/4 ts Salt 1/2 ts Crushed red pepper 2 ts Cooking oil Red serrano chili peppers, -optional 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 1/2 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, 1 1/2 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 |