Teriyaki Chicken at foodious.com

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Teriyaki Chicken

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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

Calories

1163

Fiber

1.39

Iron

0.197

Protein

72.7

Sodium

2555

Sugars

13.6

Fat (total lipid)

42.0

MAIN RECIPE INGREDIENTS

Amount

Measure

Adjust

Ingredient

whole

chicken thighs

skin on.

whole

cucumber (fresh)

thinly sliced.

stalk

green onion

sliced.

cups

white rice

1/2

tbsp

toasted sesame seeds

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INGREDIENTS FOR: TERIYAKI SAUCE

Amount

Measure

Ingredient

1/4

cups

soy sauce (regular)

1/4

cups

mirin

1/4

cups

sake

tbsp

granulated sugar

tsp

cornstarch

optional.

tbsp

water

only if using cornstarch.

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Recipe Short Name:

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PREPARATION

Cook rice according to directions on package.

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.

Flip and cook the other side for 5 minutes and check to make sure the chicken is cooked through.

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:

Teriyaki Sauce

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.