| 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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