| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Not, Sent | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <taillon@access.mountain.net> on May 29, 1997
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