I like to serve this light and flavorful Teriyaki Chicken in the summer with white rice and colorful vegetables. In line with Jewish Dietary Laws, make sure the margarine used in this meat dish is parve and not dairy.
Ingredients:
- 1/2 cup teriyaki
- 4 Tbsp. lemon juice
- 1 tsp. sugar
- 2 cloves garlic, minced
- 8 boneless, skinless chicken breasts
- flour to coat chicken
- margarine (parve) to saute chicken
Preparation:
1. In a small bowl, mix teriyaki, lemon juice, sugar and garlic. Set aside.
2. Coat chicken with flour.
3. Melt margarine in skillet.
4. Cook chicken in melted margarine for 6 minutes per side.
. 5. Remove chicken from skillet.
6. Add the teriyaki mix to the skillet.
7. Return chicken to the skillet and cook in the teriyaki for 3 minutes per side or until the chicken is done.
2. Coat chicken with flour.
3. Melt margarine in skillet.
4. Cook chicken in melted margarine for 6 minutes per side.
. 5. Remove chicken from skillet.
6. Add the teriyaki mix to the skillet.
7. Return chicken to the skillet and cook in the teriyaki for 3 minutes per side or until the chicken is done.
