Chicken breasts in teriyaki marinade
Votes: 1
Time: 2 hours 20 minutes (including marinating time)
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 532, total fat 24 G., saturated fats 3 G., proteins 64 G., carbohydrates 12 G., fiber 0 G., cholesterol 199 mg, sodium 1874 mg, sugar 10 G.
Calories 532, total fat 24 G., saturated fats 3 G., proteins 64 G., carbohydrates 12 G., fiber 0 G., cholesterol 199 mg, sodium 1874 mg, sugar 10 G.
This easy teriyaki-style marinade combines beloved flavors not found in traditional Japanese teriyaki. It typically contains sake and mirin, but no garlic or ginger. Pour the marinade over chicken breasts and store in the freezer for when you're short on time.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup soy sauce
- 1/4 cup refined vegetable oil
- 3 tablespoons of sugar
- 2 tsp grated ginger root
- 2 tsp. dark sesame oil
- 2 teaspoons sesame seeds
- 2 cloves of garlic, grated
- 4 boneless, skinless chicken breast halves or 8 boneless, skinless thighs (about 700 g)
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Cooking the dish according to the recipe:
- Marinade:
In a large zip-lock bag, combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic, and 1/2 teaspoon salt. Add 4 boneless, skinless chicken breasts or 8 boneless, skinless thighs (about 700 g / 16 oz), press out any air, seal tightly, and gently massage to coat the chicken with the marinade. Refrigerate for 2 hours or freeze. Storage advice
Freeze marinated chicken breasts for up to 1 month. Defrost in the refrigerator overnight before cooking.- Remove the chicken from the bag, let any excess marinade drip off, and transfer to a foil-lined baking sheet. Bake, turning once halfway through, until cooked through and an instant-read thermometer inserted into the chicken registers 165°F (74°C), about 12 minutes.
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