Recipe - Teriyaki Chicken And Cucumbers

4 Boneless skinless chicken
breast halves
1 tablespoon Teriyaki sauce
2 teaspoon Toasted sesame oil
One half teaspoon Grated fresh gingerroot
1 Clove garlic, minced
One half teaspoon Sugar
3 md Cucumbers, thinly bias
cut or sliced up
2 tablespoon Cider vinegar
1 One half teaspoon Sugar
Three fourths teaspoon Salt
One half teaspoon Crushed red pepper
2 teaspoon Cooking oil
Red serrano chili peppers,
optional

Place chicken in a plastic bag set in a shallow dish. For marinade, in a
small bowl stir together teriyaki sauce, sesame oil, gingerroot, garlic and
One half tsp sugar. Pour over chicken in bag. Close bag. Marinate in the
refrigerator for 30 minutes, turning bag occasionally. Drain chicken,
discarding marinade.

Meanwhile, in a medium bowl combine cucumbers, vinegar, 1 One half tsp sugar,
salt and crushed red pepper. Cover and chill till serving time.

In a large nonstick skillet cook chicken in hot oil over medium heat for
1012 minutes, turning once or till chicken is no longer pink. Remove and
cut chicken into bitesize strips. To serve, arrange cucumbers on a plate.
Top with chicken. Garnish with red peppers, if desired.

Recipe by: Better Homes and Gardens May 1997 Posted to MCRecipe Digest
V1 #623 by The Taillons taillon@access.mountain.net on May 29, 1997