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Teriyaki Chicken


¼ cup lite soy sauce
3 tbsp spicy brown mustard
1 tbsp brown sugar
½ tsp Ground ginger
1 tbsp sesame seeds
1 sliced thin medium onion
1 clove garlic, halved
2 tbsp vegetable oil
4 skinned boned chicken breast


In medium bowl, whisk together soy sauce, mustard, sugar and ginger; set aside. In large, nonstick skillet, over high heat, toast sesame seeds until
golden brown, about 4 minutes; remove from pan and set aside. In same skillet, sauté onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through. Serve.

George Christidis