Teriyaki Chicken W/pecans Recipe

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Teriyaki Chicken W/pecans
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  1. Combine teriyaki sauce, ginger and garlic powder.
  2. Pour into large plastic bag with chicken pieces.
  3. Press air out, tie top securely.
  4. Turn over several times to coat chicken pieces.
  5. Refrigerate 8 hours or overnight. Remove chicken, reserving marinade. Combine egg and 2 tablespoons of reserved marinade, set aside. Combine pecans and flour on large plate. Dip chicken pieces into egg mixture, then roll in pecan mixture, coating all sides.
  6. Place chicken pieces, skin side up, on rack placed in large baking pan.
  7. Bake at 350 degrees for 50 minutes, or until chicken is tender.
  8. Cool slightly, then serve. Or, chill in refrigerator 4 hours or overnight. Wrap in foil, and transport packed in ice cooler to your picnic! Yields 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 574.65 Kcal (2406 kJ)
Calories from fat 410.6 Kcal
% Daily Value*
Total Fat 45.62g 70%
Cholesterol 151.55mg 51%
Sodium 871.65mg 36%
Potassium 467.24mg 10%
Total Carbs 10.39g 3%
Sugars 3.71g 15%
Dietary Fiber 3.03g 12%
Protein 32.23g 64%
Vitamin C 4.8mg 8%
Iron 3.1mg 17%
Calcium 54.2mg 5%
Amount Per 100 g
Calories 275.93 Kcal (1155 kJ)
Calories from fat 197.15 Kcal
% Daily Value*
Total Fat 21.91g 70%
Cholesterol 72.77mg 51%
Sodium 418.53mg 36%
Potassium 224.35mg 10%
Total Carbs 4.99g 3%
Sugars 1.78g 15%
Dietary Fiber 1.46g 12%
Protein 15.48g 64%
Vitamin C 2.3mg 8%
Iron 1.5mg 17%
Calcium 26mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.7
  • 16

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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