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4 cups water
1/4 cup Vinegar
4 whole chicken breasts
1 cup Teriyaki sauce
1/2 tablespoon ginger, grated
2 clove garlic, minced
1 medium onion, chopped
1 teaspoon scotch bonnet pepper, minced
1 tablespoon Maggie All Purpose
1/4 cup Cooking Oil
Combine water and vinegar and use to wash chicken breasts. Drain and pat dry with paper towel.
Flatten each chicken breast with a mallet and then set aside.
Combine Teriyaki sauce, grated ginger, pepper, Maggie all purpose and minced garlic in a bowl and mix well to blend the flavours.
Pour the mixture over the flattened chicken breasts, cover and allow to marinate in the refrigerator for 2 hours.
Heat Cooking Oil in a skillet, add the drained chicken breast and brown on both sides.
Add the marinade to the browned chicken and bring to a boil. Allow sauce to reduce for about 10-15 minutes or until the mixture becomes glossy and lightly thickened.
Remove from skillet, slice and serve.
Serve with boiled rice or rice & peas and steamed vegetables.
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