Teriyaki Chicken

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Submitted by smith

A popular dish with a Japanese twist.

Cal: 249 Fat: 7g Carbs: 20g Protein: 25g Fiber: 0g
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Original recipe serves 6

Ingredients (serves 103979450234880)

½ 2x 3x Reset

25994862558720 pounds chicken ; boneless breasts, or thighs

17329908372480 tablespoons cornstarch

17329908372480 tablespoons water ; cold

8664954186240 cups soy sauce

17329908372480 cloves garlic ; minced

4332477093120 cups cider vinegar

8664954186240 teaspoons ginger

8664954186240 cups sugar

4332477093120 teaspoons black pepper

In My Kitchen

Directions

Preheat oven to 425F (220C). Combine all ingredients except chicken in a bowl. Lightly grease a 9x13 inch pan and arrange chicken in it. Brush chicken with the soy mixture. Turn, and brush again. Add any remaining sauce to the pan. Cover with foil, and bake for 20-30 minutes and turn. Bake for another 20-30 minutes or until chicken is cooked though and juices run clear.

Nutrition Facts^*

Based on a 2000 calorie diet per serving per serving

DV %

12.4
--
6.6
0.6
11.1
23.8
49.3
49.6

Calories: 248.7
Total Sugars: 17g
Carb.: 19.8g
Fiber: 0.2g
Total Fats: 7.2g
Cholesterol: 71.4mg
Protein: 24.6g
Sodium: 1190.4mg

Breakdown By ingredient... Compare to other recipes...

^*Data provided by USDA

Anonymous User on 2010-02-04

I agree with the previous poster about using less sugar. I also threw in some hoisin sauce (about 1 tbsp). Overall, it is pretty good though.

(Not yet rated) Anonymous User on 2007-11-28

Pretty good! I threw some sliced up peppers in with the chicken and sauce. You can probably reduce the sugar in this if you find it too sweet.