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Teriyaki Chicken Breasts
- 3/4 cup soy sauce* (or mix tamari** and water in equal proportions to make 3/4 cup)
- 3/4 cup sake
- 3/4 cup mirin
- 4 Tbsp sugar
- A 1-inch piece of ginger, grated fine
- 4 skinless, boneless chicken breasts, about 1 1/4 to 1 1/2 pounds total (set out for 30 minutes to come to room temp)
- 2-3 Tbsp sesame seeds
Directions:View on Simply Recipes
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