Breast Of Chicken Teriyaki
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Finely chopped onion |
| 1 | Clove garlic, crushed | |
| 1/3 | c | Soy sauce |
| 2 | T | Salad oil |
| 2 | T | White wine |
| 1 | T | Honey |
| 3 | Whole chicken breasts, 3 | |
| lb. split in half | ||
| Stir-fry vegetables | ||
| optional |
INSTRUCTIONS
Combine onion, garlic, soy sauce, salad oil, wine and honey; mix well. Arrange chicken breasts, skin side down, in single layer in shallow baking dish. Pour sauce over chicken. Marinate at room temperature 30 minutes, turning several times. Arrange on rack in broiler. Save sauce. Broil 6-inches from heat, 15 minutes. Turn chicken skin side up; brush with sauce. Broil 10 to 15 minutes longer or until tender. Mean- while cook vegetables about 10 minutes before chicken is done. To serve, place vegetables on heated platter. Arrange chicken breasts on top. Could serve with rice also. Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1542
Calories From Fat: 471
Total Fat: 52.7g
Cholesterol: 584.8mg
Sodium: 3347.1mg
Potassium: 2036mg
Carbohydrates: 31.3g
Fiber: 1.7g
Sugar: 21.3g
Protein: 218.7g