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CHICKEN WITH TERIYAKI VEGETABLES




Source of Recipe


the web


List of Ingredients




4 boneless skinless chicken breasts

1 teaspoon vegetable oil

1 teaspoon crushed garlic

1 large sweet red pepper, sliced thinly

1 cup snow peas, trimmed

Marinade:

3 tablespoons sherry

3 tablespoons brown sugar

2 tablespoons water

2 tablespoons soy sauce

2 tablespoons vegetable oil

1 ½ teaspoons minced ginger root

Recipe



First, combine all marinade ingredients and set aside. Preheat oven to 425 degrees. Spray a baking dish with nonstick vegetable spray. Place chicken between 2 sheets of waxed paper and pound until thin and flattened. Add to bowl and marinate in refrigerator for 30 minutes. Remove chicken and place in baking dish. Pour marinade into saucepan; cook for 3 to 4 minutes or until thickened and syrupy. Set 2 tablespoons aside; brush remainder over chicken. Cover and bake for 10 to 15 minutes or until no longer pink inside. Meanwhile, in large nonstick skillet, heat oil; saute garlic, red pepper and snow peas for 2 minutes. Add reserved marinade; cook for 2 minutes, stirring constantly. Serve over chicken. Makes 4 servings.

MAKES 4 SERVINGS.