Taste of Home
Sesame Teriyaki Chicken
TOTAL TIME: Prep: 15 min. + marinating Bake: 20 min.
YIELD: 24 servings.
When my granddaughter, Alicia Fie, married James Reeves, our family served this flavorful chicken over rice. It requires very little last-minute fuss.
Ingredients
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3/4 cup vegetable oil
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3/4 cup soy sauce
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1/3 cup chili sauce
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3 tablespoons sesame seeds
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3 tablespoons white vinegar
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6 garlic cloves, minced
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1-1/2 teaspoons sugar
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3/4 teaspoon ground ginger
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3/4 teaspoon pepper
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24 boneless skinless chicken breast halves (about 6 ounces each)
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Toasted sesame seeds
Directions
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1.
In a large bowl, combine the first nine ingredients. Pour 3/4 cup marinade into each of three large resealable plastic bags. Add eight chicken breasts to each bag; seal bags and turn to coat. Refrigerate for 6 hours or overnight, turning once.
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2.
Discard marinade. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 350° for 10-13 minutes on each side or until chicken juices run clear.
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3.
To grill, cook, uncovered, over medium heat for 5-7 minutes on each side or until chicken juices run clear. Sprinkle with sesame seeds before serving.
Nutrition Facts
1 each: 45 calories, 4g fat (0 saturated fat), 4mg cholesterol, 259mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.
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