Teriyaki Chicken

Name: Teriyaki Chicken
Ingredients: 12 whole Boneless, Skinless Chicken Thighs; 2 Tablespoons Cornstarch; 2 Tablespoons Cold Water; 1 cup Low Sodium Soy Sauce; 13 cups Apple Cider Vinegar; 2 cloves Garlic, Minced; 3/4 cups Brown Sugar; 1 Tablespoon Sesame Oil; 1 teaspoon Ground Ginger; 1/2 teaspoons Ground Black Pepper

10 ingredients

9 steps

Ingredients

12 whole Boneless, Skinless Chicken Thighs
2 Tablespoons Cornstarch
2 Tablespoons Cold Water
1 cup Low Sodium Soy Sauce
13 cups Apple Cider Vinegar
2 cloves Garlic, Minced
3/4 cups Brown Sugar
1 Tablespoon Sesame Oil
1 teaspoon Ground Ginger
1/2 teaspoons Ground Black Pepper

Directions

1

Preheat oven to 375 degrees F.
2

Trim fat and gristle from chicken thighs, cut into pieces and set aside.
3

Combine corn starch and cold water and add to a small sauce pan with the rest of the ingredients over medium heat.
4

Simmer until slightly thickened and sugar is dissolved.
5

Put chicken in a lightly greased 9x13 baking pan and cover with teriyaki sauce.
6

Cover and bake for 25 minutes.
7

Then uncover and return to the oven for another 15 minutes.
8

I turn the chicken pieces over several times during the cooking process to make sure they are all nicely coated.
9

Serve over rice and enjoy!