Teriyaki Chicken
Simple and crowd-pleasing.
1/8 cup sesame oil
1/8 cup vegetable oil
1/2 cup soy sauce (preferably low-sodium)
1 Tbsp brown sugar
1 clove garlic, crushed
1 tsp grated fresh ginger (or 1/4 tsp dried, ground)
1 Tbsp dry sherry
3 chicken breasts (boneless, skinless)
Mix oil, soy sauce, sugar, garlic, ginger and sherry. Pour over chicken and marinate for 2 hours. Bake chicken, uncovered, at 375 for 30 minutes. Serve with rice and avocados.

*This sauce is rather salty so there is no need to season chicken with salt and pepper before baking.

From the kitchen of Marisa de la Rosa