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Teriyaki Chicken With Chestnuts Recipe
|Frying chicken||3 Pound, cut in serving size pieces|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Dry sherry||2 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Cornstarch||1 1⁄2 Teaspoon|
|Bamboo shoots||1 Can (10 oz), drained|
|Water chestnuts||1 Can (10 oz), drained and sliced|
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
Cook on high (9) for 1 1/2 to 2 minutes or until bubbly and clear, stirring frequently.
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.