Sesame Chicken Teriyaki
Yield
2 servingsPrep
35 minCook
25 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
teriyaki sauce
|
|
| 1 | tablespoon |
water
|
|
| 2 | Cloves |
garlic
minced |
*
|
| ¼ | teaspoon |
ginger
ground |
|
| 6 | ounces |
chicken breast halves, boneless, skinless
boneless, skinless, cut into 3/4 inch strips |
|
| ¼ | teaspoon |
sesame seeds
toaster |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
teriyaki sauce
|
|
| 15 | ml |
water
|
|
| 2 | Cloves |
garlic
minced |
*
|
| 1.3 | ml |
ginger
ground |
|
| 173.4 | ml/g |
chicken breast halves, boneless, skinless
boneless, skinless, cut into 3/4 inch strips |
|
| 1.3 | ml |
sesame seeds
toaster |
|
Directions
For marinade, in a small mixing bowl combine teriyaki sauce, water, garlic, and ginger.
Stir in chicken. Let stand 20 minutes at room temperature, stirring occasionally.
Drain.
Thread chicken, accordian-style, on two 10-12" skewers or four 6" skewers.
Place on the unheated rack of a broiler pan. Broil 4-5" from heat for 3 minutes.
Turn chicken and broil 2 to 3 minutes more or until chicken is tender and no longer pink.
Sprinkle with toasted sesame seeds.
