Baked Chicken Teriyaki

By Joan_Z

Ingredients

• Variety:
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar OR
• 1/2 cup packed brown sugar
• 1/2 cup soy sauce low sodium
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 12 skinless boneless chicken thighs
• OR
• Shrimp, peeled & deveined
• OR
• Chicken Breasts
• OR
• Pork chops - diced in 1" cubes
• Add pineapple chunks, water chestnuts, green onions, green & red peppers - (cut into squares)
• and serve over rice

Details

Servings 6

Preparation

Step 1

425 degree oven

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.

Cover with foil for first 30 minutes. Bake in the preheated oven for 30 minutes. Turn pieces over, do not replace foil, and bake uncovered for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

You might want to consider doubling sauce recipe.