January 28, 2012

Baked Teriyaki Chicken

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 black pepper
12 skinless chicken thighs

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


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