Saturday, June 5, 2010

Baked Teriyaki Chicken

I got this recipe off a cooking board that I frequent. This is very good.

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 black pepper
12 skinless chicken thighs

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, giner and black pepper. Let simmer, stirring frequently until sauce thickens and bubbles.

Preheat oven to 425.

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce (I pour it over). Turn pieces over, and brush again.

Bake in the preheated oven for 20 minutes. Turn pieces over, and bake for another 15 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking (I skip this step).

Notes: Line your pan with foil. Double the sauce. Make stir fry veggies and toss the veggies in one cup of reserved sauce. Serve over rice.

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