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Slow Cooker Chicken with Rice
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Teriyaki Chicken
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Friendly URLs: /teriyaki-chicken
35 minutes
2 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce (regular)
kid friendly
has meat
(?)
Has meat from:
chicken thigh
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken thigh
vegetarian
(?)
Not vegetarian due to:
chicken thigh
pescatarian
(?)
Not pescatarian due to:
chicken thigh
paleo
(?)
Not paleo due to:
white rice
sake
granulated sugar
cornstarch
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 189% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.0% of RDA
• Calories: 58.1% of RDA
• Carbs: 25.6% of RDA
• Fat (total lipid): 68.7% of RDA
• Fiber: 5.0% of RDA
• Fructose: 1.1% of RDA
• Protein: 64.6% of RDA
• Sodium: 189% of RDA
• Sugar: 43.5% of RDA
• Vitamin A (IU): 15.8% of RDA
• Vitamin B6: 69.7% of RDA
• Vitamin C: 5.5% of RDA
• Iron: 1.0% of RDA
• Magnesium: 30.8% of RDA
• Manganese: 21.3% of RDA
• Niacin: 100% of RDA
• Potassium: 26.2% of RDA
• Zinc: 39.5% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
70.4
g
Calories
1163
 
Fiber
1.39
g
Iron
0.197
mg
Protein
72.7
g
Sodium
2555
mg
Sugars
13.6
g
Fat (total lipid)
42.0
g
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
4
whole
+
-
 
skin on.
 
1
whole
+
-
 
thinly sliced.
 
1
stalk
+
-
 
sliced.
 
2
cups
+
-
 
 
1/2
tbsp
+
-
 
 
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INGREDIENTS FOR: TERIYAKI SAUCE
Amount
Measure
Ingredient
 
1/4
cups
 
1/4
cups
 
1/4
cups
 
2
tbsp
 
2
tsp
optional.
 
2
tbsp
only if using cornstarch.
 
Save Recipe
Recipe Short Name:
Add new ingredient
 
PREPARATION
1.
Cook rice according to directions on package.
2.
Cook the thighs in a dry pan (the chicken will render out enough fat that you don’t need to add any extra) skin side down, over medium-heat until the skin is brown and crispy, about 15-20 minutes.
3.
Flip and cook the other side for 5 minutes and check to make sure the chicken is cooked through.
4.
Rest on a cutting board for five minutes, then slice into strips and serve with teriyaki sauce (recipe in dependent recipes) with rice, cucumbers, green onions and toasted sesame seeds.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1163
Protein 72.7 g
Carbohydrates 70.4 g
Iron 0.20 mg
Fiber 1.39 g
Calcium 10.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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