This recipe came from my recipe club.
Best Quickest Easiest Teriyaki Chicken Thighs
1 package of six to eight skinned chicken thighs (thighs really work best)
1/2 cup water
1/4 cup white cooking wine (red o.k. too)
1 or more slices of fresh ginger root
3 tbsp. soy sauce (more can be added during turning)
1 clove garlic, minced
1/4 tsp. of cayenne pepper (more or less to your degree of spicy-hot-ness)
2 tsp Splenda
Place all ingredients except chicken in a skillet, and bring to a boil. Once boiling, place skinned chicken thighs in skillet and brown on both sides. Reduce heat to simmer and cover. At three to five minute intervals, remove cover and turn chicken over. After about twenty minutes and after turning them about five to seven times, the chicken will be browned and delicious! Sometimes toward the end, the browning seems to go slowly as you watch the pan. If desired, the heat can be turned up and turned over and over till its done. Serve with rice.
Yield: 4 servings. per serving=
202 Calories; 9g Fat (39.6% calories from fat); 30g Protein; 2g Carbohydrate; trace Dietary Fiber; 122mg Cholesterol; 993mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.
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