Free Recipe Teriyaki Chicken and Cucumbers
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Teriyaki Chicken and Cucumbers Recipe
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
Teriyaki Chicken and Cucumbers Preparation
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
Cooking Temperature:
Recipe Serves: 4
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