Baked Teriyaki Chicken

This would be great with Yakisoba noodles, white, or brown rice.  Yum!

Ingredients

  • 2 tablespoon cornstarch
  • 2 tablespoon cold water
  • 1 cup white sugar
  • 1 cup soy sauce
  • 1/4 cup cider vinegar
  • 2 clove garlic, minced
  • 2 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • 12 skinless chicken thighs or 6 breasts
  • 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 9×13 inch baking dish. Pour sauce over chicken. 
  • 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.
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