SESAME CHICKEN TERIYAKI

2 tablespoons low-sodium teriyaki sauce

2 cloves garlic; minced

6 (1 oz.) boneless, skinless chicken breasts; cut into 3/4-wide strips

1 tablespoon water

1/4 teaspoon ginger; ground

1/4 teaspoon sesame seeds; toasted

1. For marinade, in a small mixing bowl, combine teriyaki sauce, water, garlic and ginger. Stir in chicken. Let stand 20 minutes at room temperature, stirring occasionally. Drain.

2. Thread chicken, accordian-style, on two 10 to 12-inch skewers or four 6-inch skewers. Place on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 3 minutes. Turn chicken and broil 2 to 3 minutes more or until chicken is tender and no longer pink inside. Sprinkle with toasted sesame seeds.

Yields 2 servings

CALORIES: 160; PROTEIN: 27g; FAT: 3g; CARBS: 4g; SODIUM: 639mg; CHOL: 72mg.

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