Baked Teriyaki-Style Chicken Thighs
Shiitake-Asparagus Stir-Fry
Ingredients
- ⅓ cup orange juice
- ¼ cup gluten-free soy sauce
- 2 cloves garlic, minced
- 1 tsp ground ginger
- ½ tsp crushed red pepper
- 2 lb bone-in, skin-on chicken thighs, skinned
- 12 slices bacon, halved
Instructions
- Combine orange juice, soy sauce, garlic, ginger, and red pepper in a large zip-top plastic freezer bag. Add chicken; seal bag, and turn to coat. Chill 1 hour.
- Preheat oven to 375°F. Remove chicken from marinade; discard marinade. Wrap each chicken thigh with 2 bacon pieces. Place wrapped chicken on a large foil-lined rimmed baking sheet.
- Bake 35 minutes or until chicken is done and bacon is crisp.
Side Dish Ingredients
- 1½ lb asparagus, cut into 1-inch pieces
- 2 (3.5-oz) pkg shiitake mushrooms, sliced
- 2 Tbsp toasted sesame oil
- 1 clove garlic, minced
- ½ tsp kosher salt
- ½ tsp crushed red pepper
Side Dish Instructions
- Cook asparagus and mushrooms in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes or until just tender. Stir in garlic, salt, and red pepper; cook 1 minute.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
359
|
74
|
433
|
| Fat (g) | 14 | 5 | 19 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 41 | 3 | 44 |
| Carb (g) | 15 | 7 | 22 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 1223 | 165 | 1388 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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