Baked Teriyaki Chicken

Last week I bought a package of skinless boneless chicken thighs and thought what to do with them......had to try something new instead of the old standby recipes that I have. My daughter requested something 'teriyaki' and the first thing I googled I came up wih this on allrecipes.com and decided not to lurk around websites as this looked very delicious. Also I had all the ingredients in my pantry......not something I had to go to Chinatown in Toronto to look for some ingredient that the local supermarkets don't carry. The parking there in Chinatown is horrendous.......very crowded and extremely busy.

Well this recipe is going to be a keeper, it was very tasty and even my husband said it was ....gooood, for someone who doesn't really like chicken.

Teriyaki Chicken

(source; allrecipes)

1 tablespoon cornstarch

1 tablespoon cold water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup cider vinegar

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

12 skinless chicken thighs

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.            

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.

****I just used plain old white vinegar and it turned out fine.

Marinating in the sauce......

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