- 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.
Teriyaki Glazed Chicken with Summer Slaw
Yield
Yield: 6 servings
kikkoman products used:
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
