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Cooked by: Chef / Ethnicity: Japanese cuisine / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 2 |
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Directions: Boned, skinless chicken breast halves, cut into 3/4" wide strips For
marinade, in a small mixing bowl combine teriyaki sauce, water,
garlic, and ginger. Stir in chicken. Let stand 20 minutes at room
temperature, stirring occasionally. Drain.
Thread chicken, accordian-style, on two 10-12" skewers or four 6"
skewers. Place on the unheated rack of a broiler pan. Broil 4-5" from
heat for 3 minutes. Turn chicken and broil 2-3 minutes more or till
chicken is tender and no longer pink. Sprinkle with toasted sesame
seeds. Microwave Directions: Prepare as above, except thread
marinated chicken on four 6" bamboo skewers and place in 8x8x2" baking dish. Microcook, covered with waxed paper, on 100% power (high) for 3 1/2 -5 minutes or till chicken is no longer pink. Give dish a half-turn every 2 minutes.
| Ingredients:
2 Tablespoon(s) Teriyaki Sauce
2 Cloves Garlic, minced
6 Ounce(s) Chicken Breast Halves
1 Tablespoon(s) Water
1/4 Teaspoon(s) Ground ginger
1/4 Teaspoon(s) Sesame Seeds, toaster
Comments: Per serving: 160 calories, 27 g protein, 4 g carbohydrates, 3 g fat, 72 mg cholesterol, 639 mg sodium, 268 mg potassium.
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