TAKE 10% OFF + FREE GROUND SHIPPING ON TASTEBOOKS USING HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Chicken Teriyaki

LeahLeah Jones
Rate this
Save this recipe 3

Ingredients

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons dry sherry
  • 2 tablespoons rice vinegar
  • 2 garlic cloves, crushed with a garlic press or minced
  • 1 teaspoon finely grated fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 2 pounds boneless skinless chicken brest
  • 2 teaspoons sesame seeds
Save a shopping List

directions

  • 1

    Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.

  • 2

    Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.


Recipe Notes

Add a note


Recommended Recipes


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.