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Title: Chicken Teriyaki
Yield: 4 Servings

Ingredients

      4    Boneless Skinless Chicken
           -Breasts
      6    Tablespoons Soy Sauce
      6    Tablespoons Sake Or Dry
           -Sherry
      2    Tablespoons Sugar
      2    Cloves Garlic; crushed
      1    Piece (1 Inch) Of Fresh
           -Ginger; peeled and crushed
           Salt And Freshly Ground
           -Pepper
      2    Tablespoons Vegetable Oil

Instructions

Cut the chicken breasts into bite-size pieces. Place the pieces in a
shallow
bowl.
Mix together half the soy sauce, sake and sugar, then add half the garlic
and
ginger with salt and pepper to taste. Pour over the chicken, cover and
leave
to marinate overnight.
Turn the chicken pieces in the marinade occasionally during the marinating
time.
Thread the cubes of chicken onto oiled kabob skewers. Brush with oil.
Barbecue or broil under moderate heat for about 10 minutes until the
chicken
is tender. Baste the chicken with the marinade and turn frequently during
cooking.
While the chicken is cooking, put the remaining soy sauce, sake and sugar
in
a small pan with the remaining garlic and ginger. Add salt and pepper to
taste and heat through.
Serve the chicken hot, with the warmed soy sauce mixture poured over to
moisten.

Description:
"Spicy and Sweet, this Japanese skewered chicken looks good on a bed
of saffron rice."

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Per serving: 361 Calories (kcal); 10g Total Fat; (25% calories from fat);
56g
Protein; 9g Carbohydrate; 137mg Cholesterol; 1697mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Contributor: Unknown Cookbook

Preparation Time: 0:00

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