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

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

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    Units: US | Metric


    1. 1
      Mix all together in freezer bag.
    2. 2
      Mark and freeze.
    3. 3
      Mealtime: Defrost and cook in marinade in frying pan or grill.
    4. 4
      Serve with steamed veggies and rice.

    Ratings & Reviews:

    • on January 10, 2010


      I loved this. I had a 2 1/2lb bag of chicken tenderloins that I split in half. One half I cooked tonight (grilled on George Foreman) and the other half is in the freezer. I don't think it will stay in there very long.

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    • on December 01, 2009


      Very, very good. I used rice wine vinegar instead of red wine vinegar and it turned out great. My kids inhaled it and even my picky food snob husband liked it. Definitely a winner.

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    • on March 24, 2009


      Absolutely loved the flavor this had! Made it as a OAMC recipe and loved how the chicken soaked up the flavors while defrosting. I used Chicken Thighs/Leg Peices with the skin off. I chose to cook it all in my pressure cooker so I added 1 cup of chicken broth to aid the moisture. DH thought it was a keeper! Thanks for the great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Teriyaki Chicken - OAMC

    Serving Size: 1 (296 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 864.6
    Calories from Fat 607
    Total Fat 67.5 g
    Saturated Fat 19.2 g
    Cholesterol 179.3 mg
    Sodium 2156.4 mg
    Total Carbohydrate 27.4 g
    Dietary Fiber 0.3 g
    Sugars 25.6 g
    Protein 35.7 g

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