Teriyaki Chicken

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Teriyaki Chicken

Chicken Teriyaki

Published on June 18, 2020

  • 2 ¼ cups soy sauce

  • ¾ cup sugar

  • 1 teaspoon ground black pepper

  • 1 tablespoon cornstarch

  • 1 can (20 oz.) pineapple pieces in juice, drained and juice reserved

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 (2 inch) piece fresh ginger root, peeled and chopped

  • 4 chicken thighs

  • 4 chicken drumsticks

  • 4 chicken wings

  • salt and ground black pepper to taste

  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. Stir the soy sauce, sugar, 1 teaspoon of black pepper, cornstarch, and 1/2 cup of the reserved pineapple juice together in a saucepan until the sugar is completely dissolved; add the onion, garlic, and ginger. Bring the mixture to a boil and cook until the sauce thickens, about 5 minutes.

  3. Thoroughly rinse the chicken thighs, drumsticks, and wings; pat dry with paper towels. Arrange the chicken in a baking dish; season with salt and pepper.

  4. Bake in the preheated oven for 15 minutes. Pour the pineapple chunks around the chicken pieces; brush the chicken liberally with the sauce and return to the oven for 30 minutes, brushing with sauce every 10 minutes or so.

Nutrition Facts (per serving)

738Calories24g Fat76g Carbs55g Protein
None
Nutrition FactsServings Per Recipe4Calories738% Daily Value *Total Fat24g31%Saturated Fat7g34%Cholesterol154mg51%Sodium8306mg361%Total Carbohydrate76g28%Dietary Fiber3g11%Total Sugars61gProtein55gVitamin C16mg82%Calcium82mg6%Iron6mg32%Potassium924mg20%
None

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