*  Exported from  MasterCook  *
 
                       Teriyaki Chicken and Cucumbers
 
 Recipe By     : Better Homes and Gardens - May 1997
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    boneless skinless chicken breast halves
    1      tbsp          teriyaki sauce
    2      tsp           toasted sesame oil
      1/2  ts            grated fresh gingerroot
    1      clove         garlic -- minced
      1/2  ts            sugar
    3      med           cucumbers -- thinly bias sliced
    2      tbsp          cider vinegar
    1 1/2  ts            sugar
      3/4  tsp           salt
      1/2  tsp           crushed red pepper
    2      tsp           cooking oil
                         red serrano chili peppers -- optional
 
 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 till serving time.
 
 In a large nonstick skillet cook chicken in hot oil over medium heat for
 10-12 minutes, turning once or till 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.
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving