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    You are in: Home / Recipes / Teriyaki Chicken Recipe
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    Teriyaki Chicken

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on January 15, 2011

      Loved it! I followed others suggestions - decreased brown sugar and used skinless chicken breast (cut in half). It was great! Will definitely use this one regularly :-)

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    • on March 26, 2009

      You were right, my dh kept saying this is so good! I used 2 large chicken breast and cut them in half. The sauce was wonderful! I liked it because there wasn't any oil in the recipe.

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    • on February 07, 2009

      I made this for dinner last night & thought it was good. I used bonless/skinless chicken thighs because that is what we like at my house. My dd loved the chicken. We both thouht the sauce was to sweet. Next time I make it, I will cut back on the brown sugar. Thanks for posting.

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    • on January 25, 2009

      I''ve been making this for over two years now and my bf and I love it everytime. I add more garlic, a little less sugar and cook it for 2/12 to 3 hours around 330-340 degress uncovered, but flip every 20-30 min or so.

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    • on May 31, 2008

      This is an excellent teriyaki; very Asian tasting and we so enjoyed it. MIne was a little salty but that was my fault since I used kosher chicken which is salty to begin with so I should have reduced the soy sauce but even so it was delicious.

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    • on August 10, 2007

      Hmm it seems the first time I made this recipe, I forgot to review it. I just finished making this the second time and this was so easy and better imo than store-bought or restaurant teriyaki. It's not too sweet at all, which I think is the problem with some restaurants - their sauce is so sweet it's makes me sick. I used 2 boneless/skinless chicken breasts, made the full amount of sauce using 1 1/2 cups of dark brown sugar, which was perfect. I had to replace fresh ginger with ground ginger, because I just don't keep fresh on hand. This was delicious the second time, as well as the first. And I'm going to save the sauce too for later use. I served this with white rice and Snap Peas and Red Onions. Thank you, Froggie Jones, you made me like teriyaki again. :) This was simple and quick, hit the spot just right.

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    • on September 09, 2006

      This is a great marinade! I used a little less sugar and a little less garlic and the hubby grilled it and it was SUPER yummy!!!

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    Nutritional Facts for Teriyaki Chicken

    Serving Size: 1 (160 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 368.0
     
    Calories from Fat 2
    11%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 4055.4 mg
    168%
    Total Carbohydrate 87.2 g
    29%
    Dietary Fiber 0.9 g
    3%
    Sugars 80.7 g
    322%
    Protein 8.0 g
    16%

    The following items or measurements are not included:

    chicken pieces

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