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Teriyaki Chicken
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Description
No more bottled teriyaki! This is easy and super tasty!
Ingredients
- 12 whole Boneless, Skinless Chicken Thighs
- 2 Tablespoons Cornstarch
- 2 Tablespoons Cold Water
- 1 cup Low Sodium Soy Sauce
- ⅓ cups Apple Cider Vinegar
- 2 cloves Garlic, Minced
- ¾ cups Brown Sugar
- 1 Tablespoon Sesame Oil
- 1 teaspoon Ground Ginger
- ½ teaspoons Ground Black Pepper
Preparation
Preheat oven to 375ºF.
Trim fat and gristle from chicken thighs, cut into pieces and set aside.
Combine corn starch and cold water and add to a small sauce pan with the rest of the ingredients over medium heat. Simmer until slightly thickened and sugar is dissolved.
Put chicken in a lightly greased 9×13 baking pan and cover with teriyaki sauce.
Cover and bake for 25 minutes. Then uncover and return to the oven for another 15 minutes. I turn the chicken pieces over several times during the cooking process to make sure they are all nicely coated.
Serve over rice and enjoy!
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