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Teriyaki Ginger Chicken Breast

  Chicken breast 1 Pound, skinned, boned, and split (1 Whole Bird)
  Soy sauce 3 Tablespoon
  Sugar 1 Tablespoon
  Dry sherry 1 Tablespoon
  Grated ginger 1⁄2 Teaspoon (Fresh)
  Garlic 1 Clove (5 gm), minced or pressed
  Coriander sprig/Cilantro sprig 1 (Fresh)

Rinse chicken, pat dry, and set aside.
In a 9-inch microwave-proof baking dish, stir together soy, sugar, sherry, ginger, and garlic.
Add chicken and turn to coat with marinade.
Cover and let stand for 1 hour, turning chicken over after 30 minutes.
Drain and reserve marinade from chicken.
Cover dish with heavy-duty plastic wrap or wax paper and microwave on HIGH (100%) for 3 minutes.
Rotate dish a quarter turn.
Turn chicken over and brush with marinade; re-cover and microwave on HIGH (100%) for 2 more minutes.
Let stand for 3 minutes.
Meat in thickest part should no longer be pink when slashed.
Garnish with cilantro.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 601 Calories from Fat 51

% Daily Value*

Total Fat 6 g8.8%

Saturated Fat 1.5 g7.5%

Trans Fat 0.1 g

Cholesterol 263.1 mg87.7%

Sodium 2932.4 mg122.2%

Total Carbohydrates 22 g7.4%

Dietary Fiber 0.57 g2.3%

Sugars 15.9 g

Protein 108 g215.9%

Vitamin A 4.6% Vitamin C 12.8%

Calcium 6.9% Iron 23.7%

*Based on a 2000 Calorie diet

Teriyaki Ginger Chicken Breast Recipe