Teriyaki Chicken With Chestnuts Recipe


Main Ingredient


 Frying chicken3 Pound, cut in serving size pieces
 Soy sauce1⁄3 Cup (5.33 tbs)
 Sugar2 Tablespoon
 Dry sherry2 Tablespoon
 Ground ginger1⁄4 Teaspoon
 Garlic2 Clove (10 gm), minced or pressed
 Cornstarch1 1⁄2 Teaspoon
 Bamboo shoots1 Can (10 oz), drained
 Water chestnuts1 Can (10 oz), drained and sliced

Nutrition Facts

Serving size: Complete recipe

Calories 3425 Calories from Fat 1846

% Daily Value*

Total Fat 205 g315.6%

Saturated Fat 61.5 g307.3%

Trans Fat 0 g

Cholesterol 1020.6 mg

Sodium 6018.3 mg250.8%

Total Carbohydrates 88 g29.3%

Dietary Fiber 9.9 g39.4%

Sugars 40.1 g

Protein 275 g549.1%

Vitamin A 1.2% Vitamin C 28.4%

Calcium 7.3% Iron 32.8%

*Based on a 2000 Calorie diet


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.