Thursday, March 8, 2012

Baked Teriyaki Chicken

From: Kelly

1 tbsp cornstarch
1 tbsp cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 tsp ground ginger
1/4 tsp 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 degrees F (220 degrees C). Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the 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.

What I did differently from the recipe:
Used chicken breasts instead of thighs.

What I'll do differently next time:

Thumbs up!! I was worried about trying this recipe because of the amount of soy sauce. Hubby doesn't like soy sauce usually. But we ALL loved this recipe and there wasn't even a whole chicken breast left over! This will definitely be made again here in the future and I highly recommend it to you!

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