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