Teriyaki Chicken

Serves: 2

Preparation Time: 10 minutes
Waiting Time: 15 minutes or up to 2 hours
Cooking Time: 6-8 minutes
Rating: Easy


If there is ever a trade war with Japan and they decide to cut off the flow of "teriyaki" to the restaurant in my neighborhood mall, it won't faze me. I recently found out how to make Teriyaki Chicken.


  • 3 tablespoons soy sauce
  • 2 tablespoons dark brown sugar
  • 1 tablespoon corn oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 2 boneless chicken breast halves (about 10 ounces)

Combine the soy sauce, brown sugar, oil, ginger, garlic powder and black pepper in a medium-size bowl.

Cut the chicken into strips 1/2 inch wide and 2 inches long. Add the chicken to the bowl and marinate in the refrigerator for 1 to 2 hours so the flavors penetrate the chicken. If you're in a hurry, you can marinate the chicken for just 15 minutes. It won't be quite so tasty, but it will have more flavor than if you hadn't bothered at all.

Preheat the broiler. Make sure the top oven rack is in the highest position, just under the broiling unit.

If you have metal or bamboo skewers, thread the chicken strips onto the skewers and lay the skewers on a baking sheet. If you don't have skewers, place the chicken in a single layer on the baking sheet. Discard the marinade. Broil the chicken for 3 to 4 minutes per side, until it is completely white and is just beginning to turn brown. Skewers make the turning-over process go faster. Serve immediately.

Mom Tip:

You can also thread a few whole mushrooms, strips of red bell pepper or pieces of onion between the chicken strips before broiling.


Recipe from:
Help! My Apartment Has A Kitchen Cookbook
by Kevin Mills and Nancy Mills
Chapters Publishing
April 15, 1996
ISBN: 1-881527-63-8
Reprinted with permission.

Help! My Apartment Has a Kitchen Recipes
Copyright © 1996—the electronic Gourmet Guide, Inc. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007

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