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Teriyaki Chicken

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Submitted by jazzchef

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

4 hrs

Ingredients

2 ½ 1.1
POUNDS KG CHICKEN
broiler-fryer, cut into 8 pieces
¼ 59
¼ 59
CUP ML SUGAR
¼ 59
CUP ML SAKE
or cooking sherry *
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML MONOSODIUM GLUTAMATE
optional *
1 15
TABLESPOON ML VEGETABLE OIL
1 5
TEASPOON ML GINGER ROOT
grated

Directions

  1. In a large bowl combine all ingredients. Marinate chicken pieces 3 to 4 hours.

  2. Place chicken skin-side-down in a deep, 3-quart, heat- resistant, non-metallic baking dish and heat in Microwave Oven for 12 minutes.

  3. Turn chicken skin-side-up and heat an additional 6 minutes or until chicken is fork-tender. Baste occasionally with sauce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 316g (11.1 oz)
Amount per Serving
Calories 624 35% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 253mg 84%
Sodium 1290mg 54%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 166g
Vitamin A 3% Vitamin C 0%
Calcium 5% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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