"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Teriyaki Recipe

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This recipe for Chicken Teriyaki, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Maurer - Wilton CSD
Added: Friday, April 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 whole chicken breasts, skinned, boned, halved
1/4 c. light soy sauce
1/4 c. white wine or white grape juice
2 T. sugar
dash ground ginger
1 garlic clove, minced

Directions:
Directions:
Place chicken breast halves between pieces of plastic wrap; lightly pound with meat mallet or rolling pin to flatten. Place in shallow dish. In small bowl, combine remaining ingredients; mix well to dissolve sugar. Pour marinade over chicken. Cover; refrigerate 1 to 2 hours, turning several times. Drain chicken, reserving marinade.

Arrange chicken on lightly greased broiler pan. Broil 4 to 5 inches from heat for 5 minutes. Turn chicken; brush with marinade. Broil an additional 5 to 6 minutes or until chicken is tender. If desired, serve with hot cooked rice. 6 servings.

Personal Notes:
Personal Notes:
This is a recipe I use in my poultry unit and students just love! We usually marinate for about 20 minutes instead of 1 to 2 hours.

 

 

 

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