Monday, June 14, 2010

Teriyaki Chicken

1 tablespoon cornstarch
1 tablespoon cold water
1/4 c white sugar
1/4 c brown sugar
1/2 c soy sauce
1/4 c cider vinegar
1 clove garlic, minced
1/2 teaspoon ground black pepper
6 boneless skinless chicken breasts

Preheat oven to 425 degrees

In a medium saucepan combine the cornstarch, cold water, soy sauce, vinegar, garlic, ginger and black pepper.  Bring to a boil, then simmer on low until the sauce thickens.

Place chicken in a greased 9X13 baking dish.  Pour sauce over chicken and turn to coat. 

Bake in oven for 30-40 minutes turning pieces over and basting every 10 minutes (Or even every 5 minutes.  The more you baste the better the result).  This creates a yummy layer of sauce on each piece of chicken.  The high oven temp is necessary to keep that sauce bubbling!  I usually double the recipe so I've got lots of yummy sauce to cover even more chicken.

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