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Chicken Teriyaki Recipe
|Chickens/10 chicken pieces||2|
|Tamari soy sauce||2⁄3 Cup (10.67 tbs)|
|Grated fresh ginger||2 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Cold water||2⁄3 Cup (10.67 tbs)|
|Garlic clove||1 Small, minced|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Cold water||2 Tablespoon|
Serving size: Complete recipe
Calories 5908 Calories from Fat 3536
% Daily Value*
Total Fat 392 g603.1%
Saturated Fat 112.1 g560.6%
Trans Fat 0 g
Cholesterol 1949.9 mg
Sodium 11764.2 mg490.2%
Total Carbohydrates 61 g20.5%
Dietary Fiber 2.4 g9.7%
Sugars 29.6 g
Protein 503 g1005.4%
Vitamin A 73% Vitamin C 120.7%
Calcium 34.3% Iron 154.9%
*Based on a 2000 Calorie diet
Place in a large mixing bowl.
Combine soy sauce, ginger, honey, lemon juice, water, garlic and dry sherry (if desired) in a small bowl; mix together.
Pour over chicken pieces.
Cover bowl and place in refrigerator overnight or for at least 5 hours; turn chicken pieces occasionally to marinate evenly.
Remove chicken pieces from marinade; reserve marinade.
Place chicken pieces (skin side up) in a shallow oven proof baking dish and bake, on middle rack, in a preheated oven for 1 1/2 hours or until chicken pieces are fork tender.
Do not cover while baking.
Baste chicken with marinade sauce every 15 minutes during baking, using all of sauce in the process.
If desired, liquid in baking dish may be thickened before serving.
Slowly add cornstarch water mixture to hot liquid in baking dish, stirring constantly, and continue to cook until sauce thickens.
Remove from heat.