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