{"id":7216,"date":"2021-01-19T00:23:52","date_gmt":"2021-01-19T00:23:52","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=7216"},"modified":"2021-01-19T00:23:52","modified_gmt":"2021-01-19T00:23:52","slug":"p5dwbmfpbcb47ac-m289z-e2amt-de5sm-tbbts-ztj8r-nbd8l-63pkg-353wb-4kwy5-6g6rh-3skfd-xfb5l-gbtc7-n4tls-b5hge-3m4ea-wbwx3-ffd5h-5y2eb-z2934-twjef-zrkde-2ja4e-23aep-23edk-kkhbj-yb3y8","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=7216","title":{"rendered":"Chicken Teriyaki"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/2 c. soy sauce<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/8 tsp. rosemary leaves<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/8 tsp. garlic powder<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Sugar to taste<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/2 tsp. ginger<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">10 oz. cut-up chicken, skin removed<\/p>\n<p class=\"\" data-rte-preserve-empty=\"true\" style=\"white-space:pre-wrap;\">\n<p class=\"\" style=\"white-space:pre-wrap;\">Combine soy sauce, rosemary, garlic powder, sugar and ginger in bowl.  Let stand at room temperature at least 30 minutes.  Drain chicken.  Brown over moderate heat in non-stick pan.  Bake at 350 degrees F. (moderate oven) 30 minutes or until cooked throughout.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1611015657291-4PUYBR70NV52SLFJSEXT\/24.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1\/2 c. soy sauce 1\/8 tsp. rosemary leaves 1\/8 tsp. garlic powder Sugar to taste 1\/2 tsp. ginger 10 oz. cut-up chicken, skin removed Combine soy sauce, rosemary, garlic powder, sugar and ginger in bowl. Let stand at room temperature at least 30 minutes. Drain chicken. Brown over moderate heat in non-stick pan. Bake at&#8230;<\/p>\n","protected":false},"author":0,"featured_media":7217,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21],"tags":[53,307],"class_list":["post-7216","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-kauai-zonta-womens-cookbook-1970s","tag-sue-littlejohn"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/7216","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7216"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/7216\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/7217"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}