Teriyaki Ginger Chicken Breasts
|Soy sauce||3 Tablespoon|
|Dry sherry||1 Tablespoon|
|Grated fresh ginger||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced / pressed|
|Whole chicken breast||1 1⁄4 Pound, split, boned and skinned (1 Large Size)|
|Fresh cilantro||4 (Coriander)|
In a 9-inch microwave-proof dish, stir together soy, sugar, sherry, ginger, and garlic.
Add chicken and turn to coat with marinade.
Cover and let marinate at room temperature for 1 hour, turning chicken over after 30 minutes.
Drain marinade from chicken and reserve.
Cover dish with wax paper and microwave on HIGH (100%) for 3 minutes.
Turn chicken over and brush with some of the marinade; re-cover and microwave on HIGH (100%) for 2 more minutes.
Let stand for 3 minutes; chicken should no longer be pink when slashed in thickest part.
Garnish with cilantro.