TERIYAKI CHICKEN
INGREDIENTS
- ½ C Soy Sauce (low-sodium)
- 2 T Sugar
- ½ t Ginger (ground)
- 4 Chicken cutlets (about 2 lbs)
- 1 Red Bell Pepper (small) (ribs & seeds removed) (cut into 1-inch cubes)
- 1 Onion (small onion) (cut into 1-inch cubes)
- 1 T Extra Virgin Olive Oil
DIRECTIONS
- 1. In a small bowl, whisk together soy sauce, sugar & ginger.
- 2. Place chicken, peppers & onions in a resealable plastic bag.
- 3. Add soy sauce mixture & marinate in the refrigerator for at least 30 minutes & up to
3 hours. - 4. Heat evoo in a large sauté pan over medium-high heat.
- 5. Add chicken & vegetables & sauté until cooked through, about 8 to 10 minutes.
- 6. Let sauce reduce slightly.
- 7. Remove chicken and cut into slices.
- 8. Divide chicken & vegetables among 4 plates & drizzle reduced sauce over all.
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