Baked Teriyaki Chicken

By Lsweetnell

You could use any chicken or pork with this just be sure to adjust the cooking time.If you have any sauce left over, reheat to boiling for one minute (remember you originally started basting the chicken when it was raw) and serve on the side. For this reason I would double the recipe for the sauce...just saying.

Prep
30 m
Cook
1 h
Ready In
1 h 30 m

Ingredients

• 12 skinless chicken thighs (I used skinless, boneless)
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup low sodium soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper

Preparation

Step 1

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 400 degrees F.
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 20 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.