Baked Teriyaki Chicken
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F.
Place chicken pieces in a lightly greased baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
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Serving Size: 1 Serving (826g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 611 | ||
Calories from Fat: 59 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 273.8mg | 84 % | |
Sodium 4978.4mg | 172 % | |
Potassium 2838.7mg | 75 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 12.8g | ||
Protein 117.5g | 168 % | |
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: 611
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