This is a great recipe for those of you who need to add some flavor to your usual chicken and rice dinner. The homemade teriyaki sauce is a cinch to make and tastes much better than the bottled stuff that has disappeared to the back of your fridge. Most of the cooking is done in the oven, so not only does the chicken come out nice and tender, but you get more free time too!
Ingredients
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup soy sauce (I prefer low-sodium)
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
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6 bonless, skinless chicken thighs
Preheat the oven to 425 degrees and line a 13×9 baking dish with foil.
Add the cornstarch, water, white sugar, brown sugar, soy sauce, cider vinegar, garlic, ginger, and pepper to a small saucepan, over medium heat. Stir frequently until the sauce begins to simmer. Reduce the heat to low and continue simmering, stirring frequently, until the sauce begins to thicken.
Place the chicken in the baking dish and then pour half of the sauce over the chicken. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the baking dish from the oven and discard the foil cover. Remove any accumulated liquid from the baking dish using a turkey baster or a large spoon (this will help the teriyaki sauce stick to the chicken). Pour the remaining sauce over the chicken and return the baking dish to the oven (uncovered this time). Continue baking for 30 minutes. Serve with rice and your favorite green veggie.
