All Easy Recipes. Cook all that you can cook. Chicken Teriyaki
 
What You Need:            (To Serve: 4)
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  • One 3-pound chicken
  • cup soy sauce
  • cup sugar
  • cup sherry wine
  • 1 tablespoon minced ginger root
  • 1 clove garlic, minced

  • How To Cook:
    1. The chicken may be prepared in one of two ways. It may be cut into serving-size pieces, or it may be boned and cut into bite-size pieces. The choice is yours. If cut into bite-size pieces, the skin is usually discarded.

    2. In a microwave oven-proof bowl, mix the soy sauce, sugar, wine, ginger, and garlic. Heat in the microwave oven long enough to dissolve the sugar.

    3. Pour over the chicken. The serving-size pieces should be marinated at least several hours while the bite-size pieces need only an hour's marinating.

    4. If using the serving-size pieces lay them in a rectangular dish (12-inch by 9-inch), skin-side down and with the thicker, larger part of each piece along the outer edge of the baking dish.

    5. Cover with wax paper and cook 20 minutes in the microwave oven. Turn the pieces over, still keeping the larger part of each piece to the outside. Cook, uncovered, until tender (about 5 minutes more).

    6. If using the bite-size pieces, drain the marinade from the chicken and mix 1 teaspoon of cornstarch with the chicken in a covered casserole.

    7. Cook, covered, in the microwave oven, stirring from time-to-time, until the chicken is opaque and tender (about 10 minutes).

    TIP:
        The uncovering of the serving-size pieces during the last part of the cooking is to allow the chicken skin to be a little crisper. The skin does not get as crisp as in broiling, though. The cornstarch added to the bite-size pieces helps to thicken the juices and marinade that cling to the chicken. If gravy is preferred, add up to cup of the marinade.
     

     
     
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