Monday, August 19, 2013

Baked Teriyaki Chicken

My husband made this last night, and we had it with this coconut rice and pineapple- we were one happy family!

1 Tablespoon cornstarch
1 Tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground pepper
12 skinless chicken thighs or 4-6 chicken breasts

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, and pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425. Place chicken pieces in a lightly greased 13 x 9" baking dish. Brush chicken with sauce. Turn pieces over and brush again.
3. Bake in the preheated oven for 20-30 minutes. Turn pieces over, and bake for another 20-30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.


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