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| Quick Teriyaki Chicken |
| Boneless, skinless chicken breasts make this a quick dish to prepare, while stir-frying the chicken in sesame oil adds extra flavor. A light and crunchy cucumber salad adds an interesting texture. Serve with white rice and seaweed salad. Preparation time does not include 20-minute marinating time. |
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| Base SKU: |
501 |
| Cuisine: |
Japanese |
| Prep Time: |
10 Minutes |
| Cooking Time: |
1 Minutes |
| Yield: |
4 Servings |
| Source: |
EthnicGrocer |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Mix vinegar, sugar and soy sauce. Add cucumbers and marinate for 20 minutes. |
| 2. |
Meanwhile, marinate chicken in teriyaki sauce for 10 minutes, reserving the sauce. |
| 3. |
Heat oil in wok over high heat, and stir-fry chicken until lightly browned. Drain any excess oil, and set aside chicken. |
| 4. |
Wipe wok clean and simmer chicken over a medium heat with reserved teriyaki sauce for 2 minutes, or until chicken is done. |
| 5. |
Remove cucumber slices from marinade, and use to garnish chicken. Serve over rice. |
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