Teriyaki Chicken


2 1/2 lb Broiler-fryer chicken, cut into 8 pieces
1/4 c Soy sauce
1/4 c Sugar
1/4 c Sake (Japanese rice wine) Or cooking sherry
1/4 ts Salt
1/4 ts Monosodium glutamate (optional)
1 tb Vegetable oil
1 ts Grated fresh ginger root


In a large bowl combine all ingredients. Marinate chicken pieces 3 to 4 hours. Place chicken skin-side-down in a deep, 3 quart, heat-resistant, non-metallic baking dish and heat in microwave oven for 12 minutes.

Turn chicken skin-side-up and heat an additional 6 minutes or until chicken is fork-tender. Baste occasionally with sauce.

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