Prep: 30 mins | Cook: 1hr | Total: 1hr 30 mins | Serving: 6 | Yield: 6 servings
This recipe for Baked Teriyaki Chicken has been my family’s go-to recipe whenever we had guests come over in our house because the ingredients are always in our pantry. It’s so easy to make this dish that is so delicious. It’s one of our family’s most sought after dishes. Once, my brother brought some of his friends at home for dinner, and without hesitation, my mother makes this dish. Of course, we all enjoy it.
It can be very overwhelming to find fresh and simple ways to make chicken, dull, boring, and mind-boggling. Much as having the same chicken is dull. This teriyaki chicken recipe is the best friend of a busy parent like my mom because all the amazing flavor comes out literally 30 minutes of preparation that you do beforehand. Everything you do then is come home and put it in the oven. Try to make a version of this recipe for Baked Teriyaki Chicken, and enjoy it for the rest of your life.
1 tbsp Cornstarch
1 tbsp Water, municipal
½ cup Sugars, granulated
½ cup of soy sauce made from soy and wheat (shoyu)
¼ cup Vinegar, cider
(1) clove Garlic, raw
½ tsp Spices, ginger, ground
¼ tsp Spices, pepper, black
(12) Chicken thigh, broilers or fryers, meat only, raw
In a small saucepan, add and combine cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, and ground black pepper over low heat. Let it simmer until sauce thickens and bubbles, stirring frequently.
Preheat oven 425 degrees F (220 degrees C).
Add and place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce, turn pieces over and brush again.
In the preheated oven, bake it for 30 minutes. Turn the pieces over, and bake until no longer pink and juices run clear for another 30 minutes. Brush with sauce during cooking for every 10 minutes.
Per Serving: 271.9 calories; 85.2 mg cholesterol; 1282.3 mg sodium; 24.7 g protein; 19.9 g carbohydrates
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