Recipe by Christine Lamb @ Christine's Pantry - 2016
4 skinless boneless chicken breast
3/4 cup teriyaki sauce
sea saltblack pepper
2 teaspoons minced garlic
2 teaspoons vegetable oil
In a large bowl, combine teriyaki sauce, sea salt, pepper and garlic. Add the chicken breast, cover and place in the refrigerator. Marinade for 1 to 2 hours.
Once ready to cook, heat oil in large skillet over medium heat. Cook about 8 minutes, turning once. Pour leftover marinade in skillet, bring to boil, reduce heat to simmer, cook additional 5 minutes, until chicken is fork tender and no longer pink.