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Chicken Teriyaki

An easy Asian recipe.

Per Serving: 162 calories, 4.5 g fat, 26 g protein, 3g carbohydrates, 65 mg cholesterol, 328 mg sodium
Yield: Serves 4


  • 4- 4oz. skinless boneless chicken breasts
  • 1/4 cup low-sodium teriyaki sauce
  • 1 Tbs. vegetable oil
  • 4 garlic cloves, minced
  • 1 tsp. ginger root, minced

Garnish: Sliced scallions and/or toasted sesame seeds


  1. Place chicken in nonstick baking pan
  2. In 1-cup glass measure, combine remaining ingredients
  3. Pour over chicken
  4. Cover and refrigerate at least 1 hour or up to 1 day, turning chicken occasionally if possible
  5. Preheat oven to 350 degrees F
  6. Uncover chicken and bake 15 minutes
  7. Turn and bake 10 to 15 minutes longer, until cooked through
  8. Sprinkle with scallions and/or sesame seeds if desired

Recipe edited by Terry Grieco Kenny for

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(Page 1 of 1, 1 total comments)


Delicious, prepared and mixed with stir fry vegetables. Very tasty!

posted Jan 19th, 2009 9:56 am


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