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Recipe |
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CHICKEN TERIYAKI
(Japanese)
INGREDIENTS (4 servings):
4 chicken thighs, salad oil, 8 green peppers, salt Marinade
3 tablespoons soy sauce ("shoyu"), 2 tablespoons "sake" (Japanese rice wine), 1 tablespoon sugar, 2 teaspoons ginger juice
HOW TO COOK:
- Prick chicken skin with fork. Marinate in sauce about 30 minutes; drain.
- Heat marinade until thick.
- Preheat oven to about 460F (230C). Arrange chicken skin-side-up in greased baking pan. Cook for 10 to 12 minutes, basting with (2) a few times.
- Make slit lengthwise on green peppers; remove seeds. Heat oil in pan. Saute peppers; season with salt.
- Arrange (3) on serving plate and garnish with (4).
Nutritional value
calories: 235 kcal, protein: 23.6 g, fat: 12.2 g, carbohydrate: 3.8 g, fiber: 0 g, calcium: 15 mg, iron: 2.8 mg, sodium: 855 mg, potassium: 294 mg, vitamin A: 139 IU, vitamin B1: 0.11 mg, vitamin B2: 0.35 mg, vitamin C: 1 mg, salt: 2.1 g
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