HOW MANY CALORIES IN CHICKEN TERIYAKI RECIPES

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TERIYAKI CHICKEN RECIPE | REAL SIMPLE



Teriyaki Chicken Recipe | Real Simple image

Provided by Sara Quessenberry

Total Time 10 minutes

Yield Serves 4

Number Of Ingredients 4

1 3 1/2- to 4-pound chicken, cut into pieces
½ cup bottled teriyaki sauce
1 teaspoon kosher salt
½ teaspoon black pepper

Steps:

  • Heat oven to 400° F. Pat the chicken dry with paper towels and place in a roasting pan. Drizzle with 1/4 cup bottled teriyaki sauce, the salt and the pepper; turn to coat.
  • Roast the chicken for 30 minutes. Drizzle with 1/4 cup additional teriyaki sauce and cook for 15 minutes more. Serve with cooked rice.

Nutrition Facts : Calories 788 calories, CarbohydrateContent 42 g, CholesterolContent 217 mg, FatContent 42 g, FiberContent 1 g, ProteinContent 55 g, SaturatedFatContent 12 g, SodiumContent 1169 mg

CHICKEN TERIYAKI RECIPE - NYT COOKING



Chicken Teriyaki Recipe - NYT Cooking image

Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That’s the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.

Provided by John T. Edge

Total Time 30 minutes

Yield 8 servings

Number Of Ingredients 10

1 cup soy sauce
1 cup granulated sugar
1 1/2 teaspoons brown sugar
6 cloves garlic, crushed in a press
2 tablespoons grated fresh ginger
1/4 teaspoon freshly ground black pepper
1 3-inch cinnamon stick
1 tablespoon pineapple juice
8 skinless, boneless chicken thighs
2 tablespoons cornstarch

Steps:

  • In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
  • Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
  • Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
  • Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Nutrition Facts : @context http//schema.org, Calories 459, UnsaturatedFatContent 16 grams, CarbohydrateContent 31 grams, FatContent 25 grams, FiberContent 1 gram, ProteinContent 27 grams, SaturatedFatContent 7 grams, SodiumContent 1873 milligrams, SugarContent 26 grams, TransFatContent 0 grams

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