Sunday, December 2, 2007

Teriyaki Chicken

From the Kitchen of: Kathy Lowe

1 package boneless skinless chicken tenders
enough oil to brown chicken in
2 tbsp brown sugar
1 cup water
¼ tsp soy sauce
1-2 tsp ginger
1 garlic clove, chopped
1 tbsp sesame seeds

Brown chicken in oil and set aside. Bring brown sugar, water, soy sauce, ginger, garlic and sesame seeds to a boil until slightly thickened. Place chicken in a 9 x 13 pan and cover with teriyaki sauce. Bake at 300 degrees for 20-45 minutes. Serve with rice.

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