This recipe makes enough for two meals. One meal for teriyaki chicken with bok choy, and the other for teriyaki chicken burrito wraps (separate recipe).
In a large ziplock bag or no reactive container, combine vinegar, lime juice, honey, soy sauce, white of the onion, ginger, garlic, and pepper. Add in the chicken and seal the bag or cover with plastic wrap. Allow chicken to marinate for at least 20-30 minutes - overnight if possible. The longer you can marinate the better - the soy sauce needs time to salt the chicken properly.
Preheat your oven to 425 degrees and adjust the oven rack to the middle. Line a baking sheet with aluminum foil and lay out the chicken. Try to shake off as much marinade as possible - reserve marinade. Bake for 25-30 minutes, turning once or twice to avoid burning. Pour marinade into a small sauce pot. Bring to a boil, then reduce to a simmer and reduce by half to use as a baste. Reserve 1/4 cup of the marinade for Teriyaki Chicken Burrito Wraps for later in the week (separate recipe).
During the last 10 minutes of baking, lightly brush the chicken with the reduced marinade. Place the bok choy onto the baking sheet in between or next to the chicken, cut side up. Brush lightly with marinade and return to the oven to finish baking.
Serve the chicken warm with with bok choy.
Reserve half of the cooked chicken, store in an airtight container or ziplock bag, and refrigerate for use later in the week - see Teriyaki Chicken Burrito Wraps recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1135g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 437 | ||
Calories from Fat: 96 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 188.2mg | 58 % | |
Sodium 2307mg | 80 % | |
Potassium 2734.7mg | 72 % | |
Total Carbohydrate 30.4g | 9 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 21.4g | ||
Protein 60.4g | 86 % | |
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: 437
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