Teriyaki Chicken Imperial

Course : Chicken
Serves: 6
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4 medium chicken breast half
1/4 teaspoon kosher salt
2 tablespoons ginger
1/4 cup soy sauce
1/4 cup mirin
2 tablespoons sesame oil
2 tablespoons garlic
1 Cup peanut oil
1 tablespoon lemon zest
1 tablespoon lemon zest

Preparation / Directions:

remove skin and bones from chicken breasts cut into 18-20 strips season chicken lightly with salt combine ginger, soy, mirin, sesame oil, and garlic-mix well divide marinade in two add chicken to half of marinade cover and chill for 4-24 hours heat 2-3 tablespoons oil in a large heavy skillet, over a high flame add chicken and saute for 10 seconds on each side, until browned remove to a platter combine reserved marinade, lemon zest, and minced scallions add to hot skillet heat and stir until reduced and quite thick spoon over chicken serve warm


Nutritional Information:

224 Calories (kcal); 14g Total Fat; (55% calories from fat); 21g Protein; 4g Carbohydrate; 62mg Cholesterol; 826mg Sodium

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