Teriyaki Chicken

  • 4 chicken breast halves, boned
  • 1 C pineapple juice
  • 1/2 C soy sauce
  • 1-1/2 Tbs. honey
  • 1/2 to 1 lb. mushrooms, quartered
  • 2 Tbs. cornstarch

Preheat oven to 450. Place chicken in shallow baking dish. Combine juice, soy sauce and honey. Pour over chicken. Marinate 1 hour or overnight in refrigerator.

Add mushrooms to chicken and coat with marinade. Bake 20 minutes. Spoon 1/2 cup pan juices into a small bowl. Stir in cornstarch. Pour back into pan, spooning sauce over chicken and mushrooms. Return to oven and bake 20 minutes longer or until chicken is tender. Slice and serve over rice.

Date Added:January 01, 2002
Classification:Poultry Main Dishes
Source:The Dole Co.
Course:Main Course



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