Baked Teriyaki Chicken

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 299.2
  • Total Fat: 1.7 g
  • Cholesterol: 61.8 mg
  • Sodium: 2,384.6 mg
  • Total Carbs: 49.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 29.3 g

View full nutritional breakdown of Baked Teriyaki Chicken calories by ingredient
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** not mine, modified by the recipe by Marian Collins @**
** not mine, modified by the recipe by Marian Collins @**

Number of Servings: 2


    1 tablespoon cornstarch
    1 tablespoon cold water
    1/4 cup brown sugar
    1/2 cup low-sodium soy sauce
    1/4 cup cider vinegar
    3 cloves garlic, minced
    3 teaspoon ground ginger
    1/4 teaspoon ground black pepper
    3 boneless, skinless chicken breasts (~1.25 lbs)
    1 tsp ground cumin
    1 tsp ground turmeric



In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user DWARGENBORNF.

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