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Chicken Teriyaki Recipe
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Light brown sugar||2 Tablespoon|
|Asian sesame oil||1 Tablespoon|
|Ground ginger||3⁄4 Teaspoon|
|Scallions||3 , thinly sliced|
|Skinless boneless chicken breast halves||1 1⁄2 Pound (4 Large Pieces)|
|Vegetable oil||2 Teaspoon|
|Sesame seeds||1 Tablespoon|
Serving size: Complete recipe
Calories 1241 Calories from Fat 363
% Daily Value*
Total Fat 41 g62.4%
Saturated Fat 6.7 g33.6%
Trans Fat 0.2 g
Cholesterol 394.6 mg
Sodium 5243.5 mg218.5%
Total Carbohydrates 46 g15.3%
Dietary Fiber 4.1 g16.4%
Sugars 32.7 g
Protein 166 g332.5%
Vitamin A 12% Vitamin C 28.1%
Calcium 27.4% Iron 54.6%
*Based on a 2000 Calorie diet
Add the chicken breasts; seal the bag, pressing out the air; and refrigerate, turning the bag occasionally, at least 1 hour or up to overnight.
Brush a 9 1/2-inch non-stick square grill pan with vegetable oil.
Heat the pan over medium heat.
Lift the chicken from the marinade and place in the pan; discard the marinade.
Grill 5 minutes, then turn and grill until the chicken is cooked through and richly browned, 5 to 7 minutes longer.
Transfer the chicken to a large platter.
Meanwhile, in a dry 8-inch skillet, over medium heat, toast the sesame seeds, shaking the pan frequently, until the seeds are golden brown, 1 to 2 minutes.
Sprinkle the sesame seeds and the remaining scallion over the chicken and serve.