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Chicken Teriyaki With Chestnuts

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  Chicken broth 1⁄2 Cup (8 tbs)
  Soy sauce 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄4 Cup (4 tbs)
  White vinegar 1⁄4 Cup (4 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Ginger 1⁄2 Teaspoon
  Boneless chicken breasts 2 Pound, skinned
  Canned water chestnuts 16 Ounce (2 Cans Of 8 Ounce Each)
  Vegetable oil 1⁄4 Cup (4 tbs)

Combine broth, soy sauce, sugar, vinegar, sherry, garlic and ginger in a bowl, stirring to dissolve sugar.
Cut the chicken breasts into 4 x 1/2 inch strips.
Cut large water chestnuts in half; leave small ones whole.
Thread the chicken strips onto skewers, interweaving them with the water chestnuts; use 2 strips per skewer.
Place the skewers in a baking dish and pour the soy marinade over chicken and water chestnuts.
Refrigerate 2 hours, turning occasionally.
Drain and brush with oil.
Grill 6 inches from medium-hot coals, turning once or twice, about 5 minutes or until cooked through.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2023 Calories from Fat 588

% Daily Value*

Total Fat 66 g102.1%

Saturated Fat 10.2 g50.8%

Trans Fat 0.2 g

Cholesterol 526.2 mg175.4%

Sodium 8590.9 mg358%

Total Carbohydrates 110 g36.7%

Dietary Fiber 5.2 g20.7%

Sugars 57.6 g

Protein 222 g444.9%

Vitamin A 3.8% Vitamin C 27.6%

Calcium 18% Iron 75%

*Based on a 2000 Calorie diet


Chicken Teriyaki With Chestnuts Recipe