Ingredients:
 2/3 cup low sodium soy sauce  1/4 cup rice wine  1/4 cup rice vinegar  1/4 cup sugar  1 tablespoon freshly grated ginger  2 cloves garlic crushed  Pinch of red pepper flakes  2/3 cup orange juice  6 skinless, boneless chicken breasts, 4 to 6 ounces each

Cooking Instructions:

For the teriyaki marinade, combine the soy sauce, rice wine, vinegar, sugar, ginger, garlic, pepper and orange juice in a small saucepan. Cook over high heat until the mixture reduces by half, allow to cool completely before marinating chicken.

Marinate the chicken breasts for 1-2 hours. Remove the breasts from the marinade and grill on each side for 5-6 minute or until the juice from the chicken runs clear.



Nutritional facts per serving: 188 calories, total fat 1g (1 g saturated fat), 11g total carbohydrates, and 0g dietary fiber.