pat's Recipe

Teriyaki Chicken with Cucumbers

Category: Poultry

4 boneless skinless chicken breast halves
(about 1 pound)
1 Tbsp teriyaki sauce
2 tsp toasted sesame oil
1/2 tsp grated fresh gingerroot
1 clove garlic, minced
1/2 tsp sugar
3 medium cucumbers, thinly bias-sliced
(about 4 cups)
2 Tbsp cider vinegar
1 1/2 tsp sugar
3/4 tsp salt
1/2 tsp crushed-red pepper
2 tsp olive oil

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 the bag. Close bag. Marinate in the refrigerator for 30 minutes, turning bag occassionally. Drain the chicken, discarding the 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.

makes 4 servings