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Monday, October 18, 2010

BAKED TERIYAKI CHICKEN

This is a good one

BAKED TERIYAKI CHICKEN ****

INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar (I use about 1/4)
1/2 cup soy sauce
1/4 cup cider vinegar (I used vinegar and a 1/4 of a cider drink packet!)
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C).
2. 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.

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

4. 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.

5. Reserve 3/4 cup sauce for stir fry veggies.

6. Serve with rice (OF COURSE!)

[from improvingmama]

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