Sunday, February 21, 2010

Baked Teriyaki Chicken

1 Tbsp cornstarch
1 Tbsp cold water
1/2 cup soy sauce
1/2 cup orange juice
1/4 cup cider vinegar
1/2 tsp ground ginger
1/4 tsp ground black pepper
8-12 skinless chicken thighs

1. Preheat oven to 425 degrees. Place chicken thighs in a baking dish.
2. In a bowl, whisk together cornstarch, water, soy sauce, orange juice, cider vinegar, ginger and pepper until thoroughly combined.
3. Pour sauce over chicken and bake for 30 minutes. Turn chicken over and bake for an additional 30 minutes, until chicken is thoroughly cooked.

Serve with sauce over rice and stirfried vegetables or shred and serve in wraps.

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