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| Home -> [Asian, Chicken, Chinese, Ethnic, Japanese, Microwave, Poultry, Sauces & Dressings, Teriyaki] -> [Microwave chicken teriyaki in a bag Recipe] |
Microwave chicken teriyaki in a bag
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Japanese, Microwave, Poultry, Sauces & Dressings, Teriyaki |
Rating: |
0 |
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Ingredients:
| 3
| lbs | Whole chicken | | 1/4
| cup | Soy sauce | | 1/3
| cup | Honey | | 1/3
| cup | Dry sherry | | 1
| tbsp | Cornstarch | | | Microwave cooking bag |
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Procedures:
| 1 | Into the cooking bag, place soy sauce, honey and sherry. | | 2 | Add whole chicken to bag and tie securely. | | 3 | Place the bag into a 2-quart oblong glass baking dish. | | 4 | Refrigerate for 2 hours, turn the bag 2-3 times to allow marinade to reach all surfaces of the chicken. | | 5 | When ready to microwave, cut a slit in the bag near the closure. | | 6 | If you are using a temperature probe, insert through the slit into the thickest part of the thigh. | | 7 | Avoid touching the bone. | | 8 | Microwave at medium high until temperature reaches 190 degrees, or about 20 minutes. | | 9 | Temperature varies so check after about 17 minutes. | | 10 | Remove chicken from microwave. | | 11 | Prepare the sauce. | | 12 | Into a 1-quart glass measuring cup stir together 2 tablespoons water and 1 tablespoon cornstarch. | | 13 | Cut off one corner of the cooking bag and drain the juices into the measuring cup with the cornstarch and water. | | 14 | Microwave on high power for 2 minutes, stirring after one minute. | | 15 | Sauce should be thick and clear. | | 16 | Chicken should stand in bag for 10 minutes; remove bag carefully, and place chicken on serving platter. | | 17 | Pour sauce over chicken and serve immediately. | | 18 | recipe by : jo anne merrill |
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