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Japanese Teriyaki Chicken Recipe
|Broiler fryer chicken||2 1⁄2 Pound, cut into 8 pieces (1 Bird)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Sake/Cooking sherry||1⁄4 Cup (4 tbs) (Japanese Rice Wine)|
|Monosodium glutamate||1⁄4 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Grated fresh ginger root||1 Teaspoon|
Serving size: Complete recipe
Calories 2883 Calories from Fat 1674
% Daily Value*
Total Fat 186 g285.9%
Saturated Fat 50.8 g254.2%
Trans Fat 0 g
Cholesterol 850.4 mg
Sodium 5257.4 mg219.1%
Total Carbohydrates 59 g19.6%
Dietary Fiber 0.61 g2.4%
Sugars 51.1 g
Protein 215 g430.7%
Vitamin A 31.7% Vitamin C 30.7%
Calcium 14.1% Iron 64.1%
*Based on a 2000 Calorie diet
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 on roast for 12 minutes.
Turn chicken skin side up and heat on roast for 6 to 8 minutes or until chicken is fork-tender.
Baste occasionally with sauce.