Tuesday, May 31, 2011

Baked Teriyaki Chicken

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

1. In a small saucepan over low heat combine the cornstarch, cold water, sugar, soy sauce, vinegar, ginger, garlic and pepper. Simmer stirring frequently until sauce thickens and bubbles.
2. Pre-heat oven to 425
3. Place chicken in a lightly greased 9x13 inch baking dish. Brush chicken with sauce, turn pieces over and brush again.
4. Bake in a pre-heated oven for 30 minutes. Turn pieces over and bake for another 30 minutes. Brush pieces with sauce every 10 minutes during cooking.

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