Teriyaki Chicken – a delicious recipe with white wine, soy sauce, honey, chicken parts, water chestnuts, water. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine wine, soy sauce, honey and chicken parts in a plastic bag.
2
Marinate 1 hour, turning bag to mix contents.
3
Place chicken parts, marinade and water chestnuts in a micro-safe casserole and micro-cook on High power 9 to 12 minutes.
4
Rearrange chicken parts and micro-cook on High power for another 9 to 12 minutes or until done.
5
Test for doneness by piercing with a fork. Juices should run clear, not pink.
6
Place chicken on a serving platter.
7
Cover with foil to keep warm.
8
Combine water and cornstarch; stir into pan juices and micro-cook on High power 2 to 3 minutes or until thickened.
9
Stir occasionally during cooking. Pour over chicken and serve.
628
kcal
Calories
14
g
Fat
15
g
Carbs
107
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 c. white wine, 1/3 c. soy sauce, 3 Tbsp. honey, 3 lb. chicken parts, and more.
Yes, Teriyaki Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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