Try this Teriyaki Chicken Thighs recipe, or contribute your own.
Suggest a better descriptionIn a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Using scissors, remove any pieces of fat from each chicken thigh. Place chicken pieces in a 9×13 inch baking dish sprayed with Pam cooking spray skin side down. Pour 1/2 half of the sauce over the chicken, brushing each piece so it is coated.
Bake in the preheated oven for 30 minutes. Turn pieces over, pour on remaining sauce, and bake for an additional 30 minutes, or until chicken juices run clear.
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Serving Size: 1 Serving (886g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1909 | ||
Calories from Fat: 940 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 104.4g | 139 % | |
Saturated Fat 30g | 150 % | |
Monounsaturated Fat 44.5g | ||
Polyunsanturated Fat 23.2g | ||
Cholesterol 574.6mg | 177 % | |
Sodium 556.8mg | 19 % | |
Potassium 1566.6mg | 41 % | |
Total Carbohydrate 116.8g | 34 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 116g | ||
Protein 119.1g | 170 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1909
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