Chicken Teriyaki

From River Road Recipes III, page 192

Prep Time:  10 minutes

Cook Time: 60 minutes, plus at least 8 hours refrigeration time

Level of Difficulty: Easy

Servings: 8


  • Measuring cups
  • Glass baking dish
  • Ziplock bag
  • Cutting knife and cutting board
  • Stirring spoon
  • Tongs


  • 1 cup saki
  • 3/4 cup reduced sodium soy sauce
  • 8 tablespoons brown sugar
  • 2 cloves garlic, crushed
  • 2 onions, sliced
  • 4 skinless chicken breasts


  1. Combine first 5 ingredients for marinade. Cut whole chicken breasts into halves.
  2. Marinate over night, turning occasionally.
  3. Drain marinade and bake chicken at 350 degrees for 1 hours, basting occasionally.


IMG_8634.JPGFullSizeRender 2.jpg

*May substitute steaks for chicken

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