Friday, April 13, 2012


makes two servings

1 cup teriyaki
1 cup sake
1 cup low sodium soy sauce
1 tablespoon freshly grated ginger
2 tablespoons balsamic vinegar
1 tablespoon molasses
2 teaspoons ground red pepper
1 pound skinless, boneless chicken breast, cut into 1 inch cubes
1 pound bacon, cut package in half crosswise

Preheat oven to 375 degrees F. In a medium bowl whisk first 7 ingredients together (teriyaki through ground red pepper). Pour into gallon-sized zip top bag. Place chicken cubes in bag with marinade, zip bag and turn to combine. Place in refrigerator and marinate for at least 1 hour. Assemble Rumaki as follows: place half strip of bacon on work surface, place water chestnut in center, top with chicken cube, then wrap bacon around and secure with toothpick. Place on baking sheet and cook until bacon is browned. Leave toothpick in and serve warm.

bacon recipe courtesy of: Diane Henderiks, Good Morning America, ABC-TV

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