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Teriyaki Chicken With Chestnuts

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  Frying chicken 3 Pound, cut in serving size pieces
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Sugar 2 Tablespoon
  Dry sherry 2 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), minced or pressed
  Cornstarch 1 1⁄2 Teaspoon
  Bamboo shoots 1 Can (10 oz), drained
  Water chestnuts 1 Can (10 oz), drained and sliced

In glass measuring cup, combine soy sauce, sugar, sherry, garlic, cornstarch and ginger.
Cook on high (9) for 1 1/2 to 2 minutes or until bubbly and clear, stirring frequently.
Set aside.
Arrange chicken pieces in glass baking dish, skin side down, meatiest pieces toward outside.
Cover with wax paper, cook on high (9) for 10 minutes.
Turn pieces over; pour sauce over chicken.
Continue to cook, uncovered, on high(9) for 8 to 10 minutes, adding bamboo shoots and water chestnuts during last 2 minutes of cooking period.
Allow to stand 5 minutes before serving.

Recipe Summary

Side Dish

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