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Satire, Mystery, Fantasy & Facts
Foodie Foto Recipes, Collection #03
Teriyaki Chicken
teriyaki marinade:
1 tsp garlic powder
1 tsp ground ginger
2 Tb dry sherry
3 Tb light brown sugar
1/2 C corn oil
1 C low-sodium wheat-free soy sauce
1 tsp garlic powder
1 tsp ground ginger
2 Tb dry sherry
3 Tb light brown sugar
1/2 C corn oil
1 C low-sodium wheat-free soy sauce
1-1/2 lbs boneless skinless chicken
breast,
cut in strips for stir fry
cut in strips for stir fry
2 Tb corn oil
non-stick cooking spray
1. Whisk together garlic powder, ground
ginger and sherry into a smooth paste. Add brown sugar and mix
thoroughly. Add corn oil gradually, mixing thoroughly. Add soy
sauce and mix thoroughly.
2. Place chicken pieces in plastic zip
bag. Cover with marinade. Allow to soak overnight, turning over
every now and then.
3. Heat oil in wok until almost smoking
hot. Spoon chicken strips from marinade with slotted spoon into
wok and stir-fry until cooked through, 3-5 minutes. (You may
need to stir-fry in batches to keep the wok hot. Add a bit more
oil as needed.) Serve immediately with steamed rice or rice
noodles.
Makes 6 servings.
