Teriyaki Chicken and Cucumbers

* 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.

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