Chicken Teriyaki
Chicken Teriyaki might be just the main course you are searching for. One portion of this dish contains approximately 55g of protein, 34g of fat, and a total of 727 calories. This recipe serves 4. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. A mixture of chicken drumsticks, salt and ground pepper, cornstarch, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the fresh ginger root you could follow this main course with the Flourless almond ginger cookies as a dessert. It is a rather inexpensive recipe for fans of Japanese food.
Instructions
Preheat an oven to 350 degrees F (175 degrees C).
Stir the soy sauce, sugar, 1 teaspoon of black pepper, cornstarch, and 1/2 cup of the reserved pineapple juice together in a saucepan until the sugar is completely dissolved; add the onion, garlic, and ginger. Bring the mixture to a boil and cook until the sauce thickens, about 5 minutes.
Thoroughly rinse the chicken thighs, drumsticks, and wings; pat dry with paper towels. Arrange the chicken in a baking dish; season with salt and pepper.
Bake in the preheated oven for 15 minutes.
Pour the pineapple chunks around the chicken pieces; brush the chicken liberally with the sauce and return to the oven for 30 minutes, brushing with sauce every 10 minutes or so.