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Atk's Chicken Teriyaki

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.4628
Energy (kCal)478.66
Carbohydrates (g)108.9452
Total fats (g)0.7657
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Turn on broiler and position top rack 8" from broiler element. | 2. Bone chicken thighs and slash the skin. Season with salt and pepper on both sides. | 3. Place chicken on a broiling pan, skin side up. Broil for 8 to 14 minutes, rotating your pan halfway through the process to ensure even cooking. (When broiling is done, be sure to let chicken rest for 2-3 minutes before slicing.). | 4. To make the teriyaki sauce, heat sugar, soy sauce, garlic and ginger in a sauce pan. Heat until mixture comes to a gentle boil. | 5. Stir together cornstarch and mirin (available in the Asian food section of your supermarket) in a small bowl. Add this mixture into the saucepan and simmer for 4-5 minutes, until the mixture becomes a thickened glaze consistency. | 6. Spoon over chicken thighs that have been sliced (into five or six slices on the diagonal) and enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken thigh 8 boneless - - - -
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    soy sauce 1/2 cup 67.575 6.2857 10.3785 0.7268
    garlic clove 1 grated - - - -
    ginger 1/2 teaspoon grated 3.015 0.6446 0.0808 0.0382
    mirin 2 tablespoons - - - -
    cornstarch 1/2 teaspoon 5.08 1.2169 0.0035 0.0007

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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