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Categories:
chicken cornstarch water soy sauce apple cider vinegar garlic brown sugar sesame oil ground ginger ground black pepper
Viewed: 35 - Published at: 7 years agoIngredients
- 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
Method
- Preheat oven to 375 degrees F.
- Trim fat and gristle from chicken thighs, cut into pieces and set aside.
- Combine corn starch and cold water and add to a small sauce pan with the rest of the ingredients over medium heat.
- Simmer until slightly thickened and sugar is dissolved.
- Put chicken in a lightly greased 9x13 baking pan and cover with teriyaki sauce.
- Cover and bake for 25 minutes.
- Then uncover and return to the oven for another 15 minutes.
- I turn the chicken pieces over several times during the cooking process to make sure they are all nicely coated.
- Serve over rice and enjoy!
