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Poultry


Chicken Teriyaki

 

6 Servings


  • 6 boneless skinless chicken breast cutlets
  • ¼ cup reduced sodium soy sauce
  • ¼ cup white wine
  • 2 tablespoons sugar
  • ½ teaspoon finely grated ginger root
  • 1 clove garlic, minced

Place chicken breast halves between pieces of plastic wrap; lightly pound with a meat mallet or rolling pin to flatten. Place in shallow dish.

In a 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.

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