Teriyaki Chicken Recipe
Ingredients
| 2 1/2 to 3 pounds frying chicken, cut in serving size pieces | ||
| Soy sauce | 1/3 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Dry sherry | 2 Tablespoon | |
| Ground ginger | 1/4 Teaspoon | |
| Garlic | 2 Clove (5gm), pressed | |
| Cornstarch | 1 1/2 Teaspoon | |
| Bamboo shoots | 1 Can (10oz), drained | |
| Water chestnuts | 1 Can (10oz), drained | |
Directions
In glass measuring cup, combine soy sauce, sugar, sherry, garlic, cornstarch and ginger.
Cook on HIGH (9) for 1 1/2 to 2 minutes or until bubbly and clear, stirring frequently.
Set aside.
Arrange chicken pieces in glass baking dish, skin side down, meatiest pieces toward outside.
Cover with wax paper, cook on HIGH (9) for 10 minutes.
Turn pieces over; pour sauce over chicken.
Continue to cook, uncovered, on HIGH (9) for 8 to 10 minutes, adding bamboo shoots and water chestnuts during last 2 minutes of cooking period.
Allow to stand 5 minutes before serving.
Cook on HIGH (9) for 1 1/2 to 2 minutes or until bubbly and clear, stirring frequently.
Set aside.
Arrange chicken pieces in glass baking dish, skin side down, meatiest pieces toward outside.
Cover with wax paper, cook on HIGH (9) for 10 minutes.
Turn pieces over; pour sauce over chicken.
Continue to cook, uncovered, on HIGH (9) for 8 to 10 minutes, adding bamboo shoots and water chestnuts during last 2 minutes of cooking period.
Allow to stand 5 minutes before serving.
Chef
