Shoyu Chicken
(Chicken Teriyaki)

I discovered this dish in Hawaii one summer and found it almost as pleasing to the palate as the higher calorie version. Boneless-skinless chicken breast is only 135 calories for a 3 ½ ounce serving. For a richer flavor, substitute 2 Tablespoons molasses for the artificial sweetener.

Yield: 4 servings

2 cloves garlic, crushed
1, 1 inch piece ginger root, washed and grated
1, 3-pound chicken, cut up
1/3 cup soy sauce
1 cup water
1 Tablespoon dry sherry
Artificial sweetener equivalent to ¼ cup sugar
2 teaspoons cornstarch

1. Pre heat skillet with nonstick coating on medium heat; add garlic and ginger. Add chicken pieces and brown slightly

2. Pour soy sauce, water, wine, and sweetener over chicken; reduce temperature to low. Cover and simmer until tender, about 30 minutes. Turn chicken occasionally to assure even browning. Taste and adjust seasoning,

3. Turn heat to medium high to reduce the teriyaki sauce to a thicker consistency or thicken with 1 Tablespoon cornstarch; serve with steamed rice. (Calories, 283 per serving.)

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