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Teriyaki Chicken Recipe
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Honey||2 1⁄2 Tablespoon|
|Grated fresh ginger/1/2 teaspoon ground ginger||1 Teaspoon|
|Dry sherry||2 Tablespoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced / pressed|
|Green onion with tops||2 , thinly sliced|
Serving size: Complete recipe
Calories 1663 Calories from Fat 777
% Daily Value*
Total Fat 87 g134.2%
Saturated Fat 10.6 g53.1%
Trans Fat 1.8 g
Cholesterol 657.9 mg
Sodium 5691.3 mg237.1%
Total Carbohydrates 44 g14.8%
Dietary Fiber 1.8 g7.2%
Sugars 32.9 g
Protein 168 g336.9%
Vitamin A 29.3% Vitamin C 21.6%
Calcium 12.9% Iron 59.5%
*Based on a 2000 Calorie diet
Combine soy, honey, ginger, sherry, oil, garlic, and onions; pour over chicken.
Seal bag and refrigerate, turning occasionally, for 4 hours or until next day.
Pour off and discard marinade.
Place chicken, skin side up, on a rack in a roasting pan.
Bake, uncovered, in a 350° oven for 1 hour or until meat near thighbone is no longer pink when slashed.