Teriyaki Chicken
Yield
4 servingsPrep
10 minCook
20 minReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
chicken
broiler-fryer, cut into 8 pieces |
|
| ¼ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
sake
or cooking sherry |
* |
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
monosodium glutamate
optional |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | teaspoon |
ginger root
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
chicken
broiler-fryer, cut into 8 pieces |
|
| 59 | ml |
soy sauce, tamari
|
|
| 59 | ml |
sugar
|
|
| 59 | ml |
sake
or cooking sherry |
* |
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
monosodium glutamate
optional |
*
|
| 15 | ml |
vegetable oil
|
|
| 5 | ml |
ginger root
grated |
|
Directions
In a large bowl combine all ingredients. Marinate chicken pieces 3 to 4 hours.
Place chicken skin-side-down in a deep, 3-quart, heat- resistant, non-metallic baking dish and heat in Microwave Oven for 12 minutes.
Turn chicken skin-side-up and heat an additional 6 minutes or until chicken is fork-tender. Baste occasionally with sauce.
