Chicken Teriyaki


4 single boneless, skinless medium chicken breasts
1 1/2 tablespoons olive oil
1 1/2 tablespoons soy sauce (Kikkoman Lite)
1 1/2 tablespoons rice vinegar
2 cloves garlic
1/2 teaspoon salt
1/2-inch piece ginger root, peeled, minced
Chives, parsely or cilantro for garnish

Place chicken in a glass, plastic or ceramic
Combine the marinade ingredients
in a bowl. Pour marinade over
chicken to coat well. Cover with cling
wrap and refrigerate for at least 2 hours. Stir fry a few minutes before eating and garnish with chives, parsley or cilantro just before serving.

Adapted from the Jewish Action.

Mediterranean version: forget about the soy sauce, rice vinegar and ginger. Instead combine the olive oil with lemon juice, honey and oregano. Add a dash of pepper.

7 thoughts on “Chicken Teriyaki

  1. Leora: I cook this in a wok but I suppose it is possible to put the meat on skewers and grill them on the barbecue.

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