Teriyaki Chicken & Cucumbers
Yield
servingsPrep
15 minCook
15 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | tablespoon |
teriyaki sauce
|
|
| 2 | teaspoons |
sesame oil
toasted |
|
| ½ | teaspoon |
ginger root
fresh, grated |
|
| 1 | clove |
garlic
minced |
|
| ½ | teaspoon |
sugar
|
|
| 3 | medium |
cucumbers
thinly bias sliced |
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 1 ½ | teaspoons |
sugar
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| 2 | teaspoons |
vegetable oil
|
|
| 1 | x |
red chili peppers
serrano, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 15 | ml |
teriyaki sauce
|
|
| 1E+1 | ml |
sesame oil
toasted |
|
| 2.5 | ml |
ginger root
fresh, grated |
|
| 1 | clove |
garlic
minced |
|
| 2.5 | ml |
sugar
|
|
| 3 | medium |
cucumbers
thinly bias sliced |
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 7.5 | ml |
sugar
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 1E+1 | ml |
vegetable oil
|
|
| 1 | x |
red chili peppers
serrano, optional |
*
|
Directions
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 ½ teaspoon 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, 1½ teaspoon 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 to 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.
