*  Exported from  MasterCook  *

                      Teriyaki Chicken and Cucumbers

Recipe By     : Better Homes and Gardens - May 1997
Serving Size  : 4    Preparation Time :0:00
Categories    : Not Sent

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    boneless skinless chicken breast halves
   1      tbsp          teriyaki sauce
   2      tsp           toasted sesame oil
     1/2  ts            grated fresh gingerroot
   1      clove         garlic -- minced
     1/2  ts            sugar
   3      med           cucumbers -- thinly bias sliced
   2      tbsp          cider vinegar
   1 1/2  ts            sugar
     3/4  tsp           salt
     1/2  tsp           crushed red pepper
   2      tsp           cooking oil
                        red serrano chili peppers -- optional

Place chicken in a plastic bag set in a shallow dish.  For marinade, in
a small bowl stir together teriyaki sauce, sesame oil, gingerroot,
garlic and 1/2 tsp sugar.  Pour over chicken in bag.  Close bag. 
Marinate in the refrigerator for 30 minutes, turning bag occasionally. 
Drain chicken, discarding marinade.

Meanwhile, in a medium bowl combine cucumbers, vinegar, 1 1/2 tsp sugar,
salt and crushed red pepper.  Cover and chill till serving time.

In a large nonstick skillet cook chicken in hot oil over medium heat for
10-12 minutes, turning once or till chicken is no longer pink.  Remove
and cut chicken into bite-size strips.  To serve, arrange cucumbers on a
plate.  Top with chicken.  Garnish with red peppers, if desired.

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