INGREDIENTS
6
thin boneless skinless chicken cutlets (3 oz each)
2 tbsp
lemon juice
2 tbsp
toasted sesame seeds
2 cloves
garlic, minced
2 tsp
fresh ginger, peeled and minced
2
green onions, minced
1/4 cup
low sodium soy sauce (for gluten free, use tamari)
1/4 cup
teriyaki sauce
1 tsp
honey
2 tsp
sesame oil