Teriyaki Chicken Breast Recipe
- 2 tablespoons chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1 teaspoon vegetable oil
- 1 garlic clove, minced
- Pinch ground ginger
- 1 boneless skinless chicken breast half
- Additional chicken broth
- 1/2 cup uncooked instant rice
- 2 tablespoons frozen peas
- 1. In a small resealable bag or shallow glass container, combine the first six ingredients. Add chicken; seal bag or cover container. Refrigerate for 1 hour.
- 2. Remove chicken from marinade and set marinade aside. Broil the chicken for 12 minutes or until juices run clear, turning once.
- 3. Meanwhile, add broth to marinade to measure 2/3 cup. Pour into a small saucepan; bring to a boil. Boil for 5 minutes. Add rice and peas; cover and let stand for 5 minutes. Serve with chicken. Yield: 1 serving.
1 serving (1 each) equals 405 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 1,114 mg sodium, 52 g carbohydrate, 2 g fiber, 30 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.