Recipe for Teriyaki Chicken and Cucumbers 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
4 x Boneless skinless chicken breast halves
1 tbl Teriyaki sauce
2 tsp Toasted sesame oil
1/2 tsp Grated fresh gingerroot
1 x Clove garlic, minced
1/2 tsp Sugar
3 med Cucumbers, thinly bias sliced
2 tbl Cider vinegar
1/2 tsp Sugar
3/4 tsp Salt
1/2 tsp Crushed red pepper
2 tsp Cooking oil
Instructions:
Instructions: 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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