Try this Teriyaki Chicken recipe, or contribute your own.
Suggest a better descriptionPlace chicken in a 4 quart slow cooker. In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over chicken. Cover adn cook on low for 4-5 hours or until chicken juices run clear. Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice.
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 225 | ||
Calories from Fat: 50 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 114.5mg | 35 % | |
Sodium 4141.4mg | 143 % | |
Potassium 502.9mg | 13 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 7.2g | ||
Protein 34.8g | 50 % | |
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: 225
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