Teriyaki Chicken And Cucumbers

Recipe Ingredients

4		Boneless skinless chicken breast halves
1 tablespoon	15ml	Teriyaki sauce
2 teaspoons	10ml	Toasted sesame oil
1/2 teaspoon	2.5ml	Grated fresh gingerroot
1		Garlic - minced
1/2 teaspoon	2.5ml	Sugar
3 teaspoons	15ml	Cucumbers - thinly bias sliced (medium)
2 tablespoons	30ml	Cider vinegar
1 1/2 teaspoons	7.5ml	Sugar
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Crushed red pepper
2 teaspoons	10ml	Cooking oil
		Red serrano chili peppers - optional

Recipe 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 until serving time.

In a large nonstick skillet cook chicken in hot oil over medium heat for 10-12 minutes, turning once or until 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.

Source:
Better Homes and Gardens - May 1997

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