Chicken Teriyaki
Chicken Teriyaki is an moderately easy dinner. Made with 3 to 4 lb. chicken, cut into pieces, 2/3 c. soy sauce, 3 tbsp. sherry wine, 3 tbsp. sugar and 1 clove garlic, chopped, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Wash chicken and pat dry.
Mix soy sauce, sherry, sugar, garlic, green onion and ginger root; place in a plastic bag with the chicken pieces.
Close bag tightly and marinate for 5 to 6 hours in refrigerator.
Remove chicken from marinade and place in a shallow baking pan.
Bake in a preheated 325Β° oven for 1 hour, basting one or two times with marinade.
(The Japanese marinade serves to tenderize the chicken as well as impart a delicious flavor and moistness.)
Serve hot or at room temperature.
Makes 4 servings.
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