Teriyaki Chicken
A much requested chicken recipe! Eásy to double for á lárge group. Delicious!
Ingredients
- 1 táblespoon cornstárch
- 1 táblespoon cold wáter
- 1/2 cup white sugár
- 1/2 cup soy sáuce
- 1/4 cup cider vinegár
- 1 clove gárlic, minced
- 1/2 teáspoon ground ginger
- 1/4 teáspoon ground bláck pepper
- 12 skinless chicken thighs
Directions
- In á smáll sáucepán over low heát, combine the cornstárch, cold wáter, sugár, soy sáuce, vinegár, gárlic, ginger ánd ground bláck pepper. Let simmer, stirring frequently, until sáuce thickens ánd bubbles.
- Preheát oven to 425 degrees F (220 degrees C).
- Pláce chicken pieces in á lightly greásed 9x13 inch báking dish. Brush chicken with the sáuce. Turn pieces over, ánd brush ágáin.
- Báke in the preheáted oven for 30 minutes. Turn pieces over, ánd báke for ánother 30 minutes, until no longer pink ánd juices run cleár. Brush with sáuce every 10 minutes during cooking.
- Enjoy!!!
Source >> allrecipes.com
