Thursday, November 13, 2008

Teriyaki Chicken

6 boneless skinless chicken breasts
1/2 cup plus 2 tbsp white vinegar
1/2 tsp salt
6 tbsp soy sauce
4 tbsp water
3 tsp ground ginger
1/4 cup honey
2 eggs
1/2 cup flour

Beat eggs with 3 tbsp water. Dip chicken in egg mixture and coat in flour seasoned with salt and pepper. Fry in skillet with oil until meat is a golden brown. Place meat in a casserole dish.
Mix together in sauce pan the sugar, vinegar, salt, soy sauce, water, ground ginger and honey. Bring to a boil on medium heat, then pour over meat and bake uncovered at 350°F for 1 hour or until meat is cooked through and juices run clear.

Makes 6 servings.

Note: You can also use a Pork Tenderloin

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