Wednesday, August 26, 2009

Baked Teriyaki Chicken

Mix together:
1 tablespoon cornstarch
1 tablespoon cold water

1/3 c brown or white sugar
1/3 cup reduced salt soy sauce
(if you use regular soy sauce, use about ¼ cup soy sauce and the rest water)
¼ cup vinegar
1-2 cloves garlic
¼- 1/2 teaspoon ginger
¼ teaspoon pepper

Thicken sauce in sauce pan. Pour over 10 chicken thighs and bake at 425 for 1 hour. Brush with sauce every 10 minutes. Turn over after 30 minutes.

(I ended up cooking mine for only 40 minutes.)

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