Baked Teriyaki Chicken

 

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Baked Teriyaki Chicken

2 tablespoon cornstarch

2 tablespoon cold water

1/4 cup white sugar

1/2 cup brown sugar

1 cup low sodium soy sauce

1/2 cup rice vinegar

2 clove garlic, minced

1 teaspoon ground ginger

1/2 teaspoon ground black pepper

4 skinless boneless chicken breasts

 

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper

Let simmer, stirring frequently, until sauce thickens and bubbles

Preheat oven to 375

Place chicken pieces in a lightly greased 9×13 inch baking dish

Baste chicken with the sauce

Turn pieces over, and baste again

Bake in the preheated oven for 15 minutes

After 15 minutes have passed, turn oven down to 350

Turn pieces over and bake for another 20-25 minutes

Baste with sauce every 5 minutes during baking

Serve with rice and vegetables of your choice

 

Cleanup was a breeze as long as I soaked pans right away, it washed right out

Do NOT cover pan during cooking

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