Teriyaki Ginger Chicken Breasts
Teriyaki Ginger Chicken Breast over Rice
Preparation time: About 5 minutes
Marinating time: 30 minutes to 1 hour
Microwaving time: 2 1/2 minutes
Standing time: 1 minute
If you enjoy Asian flavors, you’ll want to try this easy entrée for two. Just soak boneless chicken breasts in a soy-ginger marinade, then microwave until tender. Complete the meal by serving over rice and with fresh vegetables.
1 large whole chicken breast (about 1 1/2 lbs.), skinned, boned, and split
1 1/2 tablespoons soy sauce
1 tablespoon each sugar and dry sherry
1/2 teaspoon grated fresh ginger
1 clove garlic, minced or pressed
Fresh cilantro (coriander) sprigs (optional)
Rinse chicken and pat dry. In a 9-inch square microwave-safe baking dish, stir together soy, sugar, sherry, ginger, and garlic. Add chicken and turn to coat with marinade. Cover and let stand at room temperature for 30 minutes to 1 hour, turning chicken over occasionally.
Drain marinade from chicken and reserve. Arrange chicken with thickest parts toward outside of dish; cover and microwave on HIGH (100%) for 1 1/2 minutes. Give dish a half-turn. Brush chicken with marinade, cover, and microwave on HIGH (100%) for 1 minute. Let stand, covered, for 1 minute. Chicken should no longer be pink in thickest part; cut to test. Garnish with cilantro, if desired. Makes 2 servings.
