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 Cuisines > Japanese cuisine > Search results
Chicken teriyaki
Ingredients:
4 chicken thighs
salad oil
8 green peppers
salt
Marinade:
3 tablespoons soy sauce ("shoyu")
2 tablespoons "sake" (Japanese rice wine)
1 tablespoon sugar
2 teaspoons ginger juice

Directions:
1. Prick chicken skin with fork. Marinate in sauce about 30 minutes; drain.
2. Heat marinade until thick.
3. Preheat oven to about 460F (230C). Arrange chicken skin-side-up in greased baking pan. Cook for 10 to 12 minutes, basting with marinade a few times.
4. Make slit lengthwise on green peppers; remove seeds. Heat oil in pan. Saute peppers; season with salt.
5. Arrange chicken on serving plate and garnish with green peppers.
 
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