Solo Chicken Breast Teriyaki Style |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 boneless skinless chicken breast |
1 gingerroot, minced (thumb sized piece) |
1 clove garlic, smashed and diced |
4 tablespoons soy sauce (a shot glass or 50 mls) |
8 tablespoons dry sherry (a shot glasses or 8 tablespoons) |
1 teaspoon sugar |
1 teaspoon cooking oil |
Directions:
1. Slice chicken length wise into four pieces, and thread onto two thin sticks or sharpened chop sticks.
2. Mix the rest of the ingredients and use to marinate the chicken in a shallow dish for at least two hours.
3. Turn the meat at least once after the first hour.
4. Broil 5 to 6 inches from heat, turning once, or on a charcoal grill for about 10 minutes.
5. Heat marinade until it starts to bubble and pour over cooked meat after it has been removed from the sticks.
6. Serve over rice....
7. 1/3 cup of raw rice grains, 2/3 cup of water.
8. Heat until it just starts to boil, cover and reduce flame to the lowest level.
9. Cook for 15 minutes without lifting the cover, and then let sit for an additional 5 minute with no heat before serving.
10. This meal will go nice with a lettuce salad or a small side dish of vegetables.
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