Chicken Tenders Teriyaki - WRIC Richmond News and Weather -

Chicken Tenders Teriyaki

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CHICKEN TENDERS TERIYAKI
4 to 6 entree servings, or about 10 appetizer servings

 

  • 1 to 2 garlic cloves, peeled and minced
  • 1 cup dry white wine (see note)
  • ½ cup water (see note)
  • 1/3 cup reduced-sodium soy sauce
  • 1 tablespoon minced peeled gingerroot, or ½ teaspoon ground ginger
  • ¼ to ½ teaspoon dried hot pepper flakes (optional)
  • Pinch of light or dark brown sugar or granulated brown sugar substitute (optional)
  • 1 to 2 pounds boneless chicken tenders (chicken breast strips)
  • Thinly sliced peeled gingerroot as desired for garnish

 

In a shallow large dish or bowl, combine the first 5 to 7 ingredients, blending well; add chicken pieces/tenders, coating each piece/tender well with marinade.  Cover and refrigerate for several  hours.   

Remove chicken pieces/tenders from marinade; arrange chicken pieces/tenders on a metal rack lightly coated with non-caloric vegetable cooking spray in a broiler pan.  Broil, about 6 to 8  inches from heat source, for 6 to 8 minutes, basting chicken pieces/tenders frequently.  Turn (over) chicken pieces/tenders and continue broiling an additional 6 to 8 minutes, or until chicken pieces/tenders are fork tender and golden brown, basting frequently with marinade.  

Or, sauté chicken pieces/tenders in a large heavy skillet lightly coated with non-caloric vegetable cooking spray over moderate heat, turning chicken pieces and basting with marinade frequently, about 8 to 10 minutes total, or until chicken pieces/tenders are fork tender and golden brown.  

Arrange chicken pieces/tenders on dinner plates, dividing evenly and garnish with thinly sliced peeled fresh gingerroot or as desired.  For appetizer servings, may place broiled or sautéed chicken pieces/tenders with the remaining marinade in the brazier of a chafing dish over low heat.  Accompany with wooden picks and garnish as desired.  

Note: May omit wine; increase water to 2 cups.