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Recipe

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:
  1. Prick chicken skin with fork. Marinate in sauce about 30 minutes; drain.
  2. Heat marinade until thick.
  3. 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.
  4. Make slit lengthwise on green peppers; remove seeds. Heat oil in pan. Saute peppers; season with salt.
  5. 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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