This is very easy and very flexible. It's one of my absolute favorite recipes. I will eat it with rice and veggies or in a bun as a chicken burger, or cut it into strips and mix with onions and peppers and wrap as teriyaki fajitas, with hoisin sauce for dipping. Go nuts. This chicken I swear could go with anything.
Fresh Ginger (or 1 tsp or more ground) 1 tbsp parsley 2 cloves garlic (1 tsp minced) 1 tbsp worchestershire sauce 3 tbsp soya sauce (I like Reduced Sodium Kikkoman) 1 tbsp brown sugar 2 tbsp white wine/brandy (I use vinegar/lemon juice) - marinate skinless boneless chicken breasts several hours or overnight. Turn. You can bake, barbecue, broil, or even fry (nonstick with 1 tsp oil) the chicken. Cook it any way you like. Barbecue or frying are my favourites.
Also, this recipe is totally flexible. I NEVER measure anymore. Instead, just dump and add. So feel free to play with it - just keep the soy sauce, worchestershire and brown sugar in. I often also add 1/4 tsp toasted sesame oil, some minced onion, green onion, chives, a few shakes tabasco sauce, hoisin sauce, whatever I'm in the mood for. I love recipes that you can mess with. I've also doubled the recipe, and separated it into two, and then marinated a steak for my hubby. Works great with beef, too.
-------------------- Formerly HanSolo. IBS, OCD, Bipolar, PTSD times 3.