Solo Chicken Breast Teriyaki Style
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
1
ingredients
- 1 boneless skinless chicken breast
- 1 gingerroot, minced (thumb sized piece)
- 1 clove garlic, smashed and diced
- 4 tablespoons soy sauce (a shot glass or 50 mls)
- 8 tablespoons dry sherry (a shot glasses or 8 tablespoons)
- 1 teaspoon sugar
- 1 teaspoon cooking oil
directions
- Slice chicken length wise into four pieces, and thread onto two thin sticks or sharpened chop sticks.
- Mix the rest of the ingredients and use to marinate the chicken in a shallow dish for at least two hours.
- Turn the meat at least once after the first hour.
- Broil 5 to 6 inches from heat, turning once, or on a charcoal grill for about 10 minutes.
- Heat marinade until it starts to bubble and pour over cooked meat after it has been removed from the sticks.
- Serve over rice....
- 1/3 cup of raw rice grains, 2/3 cup of water.
- Heat until it just starts to boil, cover and reduce flame to the lowest level.
- Cook for 15 minutes without lifting the cover, and then let sit for an additional 5 minute with no heat before serving.
- This meal will go nice with a lettuce salad or a small side dish of vegetables.
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Reviews
-
Oh, Brother William!! If I could give more stars, I would. I made this for supper tonight, just as your recipe is written, didn't change a thing!!! This is WONDERFUL and EASY and DELICIOUS. Thank you so much for sharing and I can't wait to try more of your recipes. God Bless You....Love, Angelcook -
very simple recipe. but has a lot of flavor. i derved over white rice -
I would've never thought of using a shot glass to measure ingredients like this...I'll be passing this hint along to my readers! Thanks, Bill!
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
