Chicken Teriyaki Recipe - Cooking Index
Chicken Teriyaki Recipe - Cooking Index
| 1/2 cup | 118ml | Chicken broth |
| 3 tablespoons | 45ml | Reduced-sodium soy sauce |
| 2 tablespoons | 30ml | Rice wine vinegar |
| 1 tablespoon | 15ml | Honey |
| 1 tablespoon | 15ml | Vegetable oil |
| 4 | Boneless chicken breasts halves | |
| 1/4 teaspoon | 1.3ml | Freshly ground pepper |
| 4 | Green onions - sliced thin diagonal | |
| 1 tablespoon | 15ml | Minced fresh ginger |
| 1 teaspoon | 5ml | Minced garlic |
Stir together chicken broth, soy sauce, rice wine vinegar and honey in small bowl; set aside. Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with pepper; cook 5 to 6 minutes per side until cooked through. Transfer to platter; keep warm. Add green onions, ginger and garlic to skillet; cook 1 minute. Add soy mixture and cook 1 minute more. Pour over chicken. Makes 4 servings.
Prep time: 5 minutes Cooking time: 12 to 14 minutes Degree of difficulty: Easy Low-fat Low-calorie
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