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Chicken Teriyaki


6 boneless skinless chicken breast halves
¼ cup light soy sauce
¼ cup white wine
2 Tablespoons sugar
½ teaspoon finely grated ginger root or dash ground ginger
1 garlic clove, minced

Place chicken breast halves between pieces of plastic wrap; lightly pound with a meat mallet or rolling pin to flatten. Place in shallow dish.

In a small bowl, combine remaining ingredients; mix well to dissolve sugar. Pour marinade over chicken. Cover; refrigerate 1 to 2 hours, turning several times. Drain chicken, reserving marinade.

Arrange chicken on lightly greased broiler pan. Broil 4 to 5 inches from heat for 5 minutes. Turn chicken; brush with marinade. Broil an additional 5 to 6 minutes or until chicken is tender. If desired, serve with hot cooked rice.

Makes 6 servings.