Teriyaki Chicken

• 4 boned skinless chicken breast halves or turkey breast tenderloin steaks (about 1 lb. total)
• 2 Tbsp. soy sauce
• 2 Tbsp. sake or dry sherry
• 1 tsp. dry mustard
• 1/2 tsp. ground ginger
• 1/2 tsp. bottled minced garlic or 1/8 tsp. garlic powder
• 1 tsp. sesame seed

1. Place chicken or turkey in a plastic bag, pour marinade in bag and marinate for 10 minutes at room temperature, turning bag occasionally.
2. Drain poultry, reserving marinade.
3. Place meat on the unheated rack of a broiler pan and broil 4 inches from heat for 4 minutes.
4. Brush with marinade, then turn over and broil 3 minutes more.
5. Brush with marinade and sprinkle with sesame seed.
6. Continue broiling for 1 to 2 minutes more or until poultry is tender and no longer pink.
7. Makes 4 servings.

chicken, soy sauce, sake, dry mustard, ground ginger, garlic, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345 (may not work)