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Teriyaki Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.6909
Energy (kCal)169.99
Carbohydrates (g)20.02
Total fats (g)1.8945
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 350°F | 2. Peel and mince garlic. | 3. Mix soy sauce, brown sugar, garlic and ginger until sugar has dissolved. Put chicken in 9x13 pan and pour teriyaki sauce over it. Cover tightly with foil and bake for at least one hour or until chicken is cooked through. I bake it for about 2 1/2 hours and the chicken is falling off the bone! I usually double the sauce for extra on rice. | 4. *This is even better if you marinate the chicken for at least 2 hours in the sauce before cooking - especially before grilling. | 5. **If cooking in an electric roaster, make sure you have enough sauce to cover chicken. Bake covered at 325°F for about 4 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 4 -6 skinned - - - -
    soy sauce 1 cup 135.15 12.5715 20.756999999999998 1.4535
    dark brown sugar 1 1/2 - 2 cups - - - -
    garlic clove 4 - - - -
    ginger 2 tablespoons grated 34.84 7.4485 0.9339 0.441

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



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