Chicken Teriyaki

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
180
protein 
27 g
sodium 
327 mg
carbohydrates 
2 g
fat 
6 g
fiber  
Trace
cholesterol 
72 mg
Servings 
6
Ingredients 

1½ lb skinned chicken breast halves, boned and defatted

Marinade
1½ Tbsp dark sesame oil
1½ Tbsp low-sodium soy sauce
4 Tbsp chicken stock
2 Tbsp rice or white vinegar
1 Tbsp fresh garlic minced
1 tsp minced shallots
⅛ tsp minced ginger

Instructions 
  1. Divide chicken into six 4-ounce portions.
  2. Place marinade ingredients in a shallow baking dish and mix well. Lay chicken breasts in marinade and turn chicken to coat evenly. Cover and refrigerate for at least 2 hours or as long as overnight.
  3. Prepare hot coals for grilling or preheat broiler.
  4. Lift chicken out of marinade, discard marinade, and grill or broil chicken 3 to 4 minutes each side.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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