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Teriyaki Chicken  

A popular dish with a Japanese twist.

Cal: 249 Fat: 7g Carbs: 20g Protein: 25g Fiber: 0g
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Original recipe serves 6

Ingredients (serves 6)

½ 2x 3x Reset

  • 1 1/2 pounds chicken ; boneless breasts, or thighs
  • 1 tablespoon cornstarch
  • 1 tablespoon water ; cold
  • 1/2 cup soy sauce
  • 1 clove garlic ; minced
  • 1/4 cup cider vinegar
  • 1/2 teaspoon ginger
  • 1/2 cup sugar
  • 1/4 teaspoon black pepper
  • In My Kitchen

  • Directions

    Preheat oven to 425F (220C). Combine all ingredients except chicken in a bowl. Lightly grease a 9x13 inch pan and arrange chicken in it. Brush chicken with the soy mixture. Turn, and brush again. Add any remaining sauce to the pan. Cover with foil, and bake for 20-30 minutes and turn. Bake for another 20-30 minutes or until chicken is cooked though and juices run clear.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %


    Calories: 248.7
    Total Sugars: 17g
    Carb.: 19.8g
    Fiber: 0.2g
    Total Fats: 7.2g
    Cholesterol: 71.4mg
    Protein: 24.6g
    Sodium: 1190.4mg

    *Data provided by USDA

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     Your rating *
    Anonymous User on 2010-02-04

    I agree with the previous poster about using less sugar. I also threw in some hoisin sauce (about 1 tbsp). Overall, it is pretty good though.

    (Not yet rated) Anonymous User on 2007-11-28

    Pretty good! I threw some sliced up peppers in with the chicken and sauce. You can probably reduce the sugar in this if you find it too sweet.