Recipe: Turkey Teriyaki (using turkey or chicken breasts, microwave)

TURKEY TERIYAKI

1 lb. turkey breast, or boneless, skinless chicken breasts
2 tablespoons low sodium soy sauce mixed with 2 tablespoons water
1 tablespoon Dijon mustard
2 tablespoons grated peeled ginger root
2 cloves garlic, minced
1 tablespoon freshly grated orange rind
1 teaspoon sesame oil
1/4 cup dry sherry
2 cups mushrooms, sliced
1 cup green peas (if frozen, thawed)
Hot cooked rice or noodles

Wash turkey or chicken and pat dry. Cut into 1/2-inch cubes.

Blend remaining ingredients, except mushrooms and peas, and pour over turkey. Let turkey marinate for at least 1 hour or, preferably, overnight in refrigerator. Turn several times.

Place mushrooms in 1-quart measure, and microwave on High 2 minutes until soft. Drain and reserve.

Place turkey with some of marinade in 8-inch-square baking dish and cover with wax paper. Microwave on High 2 to 3 minutes. Turn poultry pieces and rotate dish. Microwave on High another 2 to 3 minutes.

Add mushrooms and peas, and microwave on High another 1 to 2 minutes until warmed through.

Serve with rice or noodles.

From: SueA, CA - 02-06-98
Source: 1001 Low-Fat Recipes by Carol Gelles