Home Cooks > Recipes > Teriyaki Glazed Chicken with Summer Slaw
Yield: Yield: 6 servings 2/3 cup Kikkoman Teriyaki Baste & Glaze or Kikkoman Teriyaki
Baste & Glaze with Honey & Pineapple*
1 teaspoon grated fresh lemon peel
6 boneless, skinless chicken breast halves
1/3 cup mayonnaise
1 tablespoon sugar
1-1/2 teaspoons Kikkoman Soy Sauce
1 teaspoon lemon juice
6 cups packaged coleslaw mix
1 ripe fresh nectarine or peach, chopped
- Combine baste & glaze and lemon peel; brush both sides of chicken with mixture.
- Blend together mayonnaise, sugar, soy sauce and lemon juice in large bowl. Add coleslaw mix and nectarine; toss together to coat evenly. Cover and refrigerate.
- Grill or broil chicken 4 to 5 inches from heat source 12 to 14 minutes, or until chicken is no longer pink in center, turning and brushing occasionally with remaining baste & glaze mixture.
- Serve chicken with coleslaw. *Omit lemon peel if using Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple.