Honey Teriyaki Chicken

Sometimes I crave the Mongolian restaurant, but if we ate there every time I did, we'd be broke. To remedy, I make my own Asian cuisine.

Honey Teriyaki Chicken



Usually I use a store bought marinade for teriyaki chicken. This week, I decided to make my own. It did not taste the same as the store bought, but it was still delicious. I served it with fried rice, which is Walter's favorite.

Ingredients
-2 boneless skinless chicken breasts
-1 10-ounce bottle of teriyaki sauce
-5 Tablespoons Hoisin sauce
-1 Tablespoon honey
-1 1/2 teaspoons lemon juice
-1 teaspoon curry powder
-1/4 teaspoon sesame seed oil

Directions
1. Combine teriyaki, Hoisin, honey, lemon juice, sesame seed oil, and curry powder and mix well. Add chicken and marinate for 1 to 24 hours.
2. Preheat oven to 400 degrees. Bake chicken in a 9 by 13 inch baking pan for 15 to 20 minutes, or until the middle of the breast reads 165 degrees on a meat thermometer.