Saturday, November 12, 2011

Chicken Teriyaki

I know, it's been forever since I have posted.  I have been busy and when I am busy I don't have time to find new recipes and just stick to the same old basics.  Eventually we get bored and then I go and search, which is what I did this week.  In the chicken department we usually eat boneless skinless chicken-and by usually I mean almost exclusively.  I am always on the lookout for a way to make this cut of chicken juicy without adding a lot of  sugar or fat.  Which is why I was excited when I found this recipe for chicken teriyaki.    It was simple yet flavorful with minimal added sugar or fat.  I cut down the cooking time as my chicken was pounded very thin but adjust so that the chicken is fully cooked.  I also substituted the fresh garlic and ginger for the frozen cubes.  I didn't get a picture before it was all gone.

4 Boneless, skinless chicken breast halves
1/4 C. Teriyaki Sauce
1 Tbls. Vegetable Oil
4 Cloves Garlic, crushed
1 tsp. Ginger, minced or 1 frozen cube

Place the chicken in a pan.  Combine remaining ingredients and let the chicken marinate for an hour at least.  Preheat the over to 350.  Bake chicken uncovered for 10 minutes.  Turn chicken and bake for an additional 10 minutes or until chicken is no longer pink inside.  

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