Spicy Teriyaki Chicken

Some days I just want an old favorite. After a week of eating out at the beach I went for some of my favorites, teriyaki chicken, roasted acorn squash & rice. So delicious, so simple. I decided to change my chicken up slightly with the addition of sriracha and I am real happy I decided to try that out. It was great hot out of the oven and wonderful the next day chopped up cold with some cantaloupe and watermelon (and yes I did mix them all together, I'm odd I know!)



Spicy Teriyaki Chicken: Serves 2

2 Chicken Breasts (boneless/skinless approx 1lbs total)
1/4C Teriyaki Sauce (I use La Choy which is very sweet)
1tsp Soy Sauce (If you are not using La Choy do NOT add the soy)
1tsp Sriracha

Mix together the teriyaki, soy and sriracha and add the chicken breast to it. Poke the chicken all over with a fork and toss in the sauce a few times. Marinate in the refrigerator for 2-3 hours flipping the chicken a time or two. When you are ready to make the chicken heat your oven to 400° and place on either a wire rack or a greased cookie sheet and bake for 30-40 minutes, flipping once half way through until the chicken is completely cooked. Remove from the oven and let it sit for 5 minutes before serving to make sure that the juices stay in the chicken.

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WW: 7 Points Plus / serving