1 boneless, skinless whole chicken breast
1/3 cup teriyaki sauce
1 tablespoon vegetable oil
1/2 teaspoon grated orange peel
1/8 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1/8 teaspoon pepper
12 ounces fresh broccoli
Preparation Instructions:
Pound chicken breast between 2 sheets of plastic wrap to about 1/4 inch thickness. Cut into about 1 1/4 inch square pieces. Place chicken pieces in small mixing bowl. Set aside. In 1 cup measure, combine teriyaki, oil, orange peel, cinnamon, coriander, and pepper. Mix well. Pour over chicken pieces. Toss to coat. Cover and refrigerate at least 2 hours. Drain chicken, discarding marinade. Arrange chicken pieces in single layer in 9 inch square baking dish. Set aside. Cut broccoli into flowerets. Skewer 1 broccoli floweret with wooden pick. Skewer chicken piece so broccoli is on top. Picks will stand upright. Cover dish with plastic wrap. Microwave at High for 4 1/2 to 6 minutes, or until chicken is firm and no longer pink inc center and broccoli is tender crisp, rearranging once.