Chicken Teriyaki

 

1
teaspoon dark sesame oil
1/4
cup soy sauce
1
tablespoon peeled, finely minced fresh ginger
1/4
cup minced scallions
1
teaspoon minced garlic
1
tablespoon dry sherry
1
tablespoon sugar
4
boneless skinless chicken cutlets, rinsed and patted dry

 

 

Mix all ingredients except chicken.  Marinate chicken in soy sauce mixture for 1 hour in the refrigerator.  Remove the chicken from the marinade and boil the marinade for 1 minute.  Grill or broil the chicken very quickly;  it should take no more that 3 or 4 minutes per side.  Brush chicken with marinade as it cooks.  Garnish with more minced scallion and serve. 

 

Serves 4 as main course.

 

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