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Simple Bacon Rumaki With Teriyaki Sauce

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  Chicken livers 6 , cut into halves
  Water chestnuts 4 , cut into thirds
  Bottled teriyaki sauce 1⁄3 Cup (5.33 tbs)
  Bacon slices 6 , cut into halves
  Brown sugar 1⁄2 Teaspoon

1. Place chicken livers and water chestnuts in bowl. Pour on sauce. Refrigerate at least 1 hour; drain.
2. Wrap a piece of liver and a piece of water chestnut in each bacon piece. Secure with wooden pick; sprinkle with about 1/2 teaspoon brown sugar. Arrange in circle on microwave rack in baking dish or 9-inch pie plate. Cover with waxed paper and microwave on high (100%) 4 minutes; rotate baking dish 1/4 turn. Microwave until bacon is crisp, 4 to 6 minutes longer. Drain on paper towel.

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