An irresistible Teriyaki flavor for your favorite chicken recipe!
[4 Servings]
Cooking time: 15 minutes
1 1/2 pounds boneless, skinless chicken breast cut into 2 x 5-6 inch lengths
< Teriyaki Sauce >
1/4 cup soy sauce
1/4 cup sugar
1/8 cup white wine
1 tablespoon salad oil
2 teaspoons cornstarch
< Garnish >
1 cup endive, chopped into bite sizes pieces
1/4 cups parsley, cut into 2 inch long pieces
1.
Place all the <Teriyaki Sauce> ingredients in a 1-quart casserole and stir. Cover with a vented microwave lid and cook on HIGH (1200W) for 1 – 1 1/2 minutes.* Take out and stir until it thickens. Divide into two equal amounts.
2.
Place a microwave bacon rack in the microwave oven. Dip the chicken strips in one bowl of the <Teriyaki Sauce> and place them on a bacon rack.
3.
Cook on HIGH (1200W) for 7 – 8 minutes. You do not need to cover the chicken. Make sure the chicken is cooked thoroughly.
4.
Coat the chicken with the remaining <Teriyaki Sauce> from the second bowl and serve with endive and parsley.
* When using plastic wrap as a cover, poke a hole in the center to release the steam.
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1 1/2 pounds boneless, skinless chicken breast cut into 2 x 5-6 inch lengths
