Baked Teriyaki Chicken

This gets on the menu cause it meets my criteria of yummy and easy!

Ingredients

1 T cornstarch

1 T 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

6 skinless chicken thighs (I have also used 3 lg chicken breasts cut in half)

Directions

1. In small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Let simmer, stirring frequently, until sauce thickens, and bubbles.

2. Preheat oven to 425.

3. Place chicken in a lightly greased baking dish. Brush chicken with the sauce. Turn pieces over and brush again.

4. Bake in the oven for 30 min. Turn pieces over, and bake for aother 30 min. until no longer pink and the juices run clear. Brush the sauces every 10 min during cooking.

I served over brown rice with vegtables

my notes...Mine only need to cook about 40 min, if you leave longer it will probably become a bit more crispy on the outside, but maybe more dry. If you use the thighs try to trim as much fat off as possible. Also, when they were about done I took out and cut into strips and put them back in to the pan allowing more sauce to cover the chicken. You could serve whole if you guest eating them are old enough to cut the meat themselves ;).

Let me know what you think.