"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Teriyaki Chicken Recipe

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This recipe for Baked Teriyaki Chicken, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Hyland
Added: Saturday, February 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 T cornstarch
1 T cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 tsp ground ginger
1/4 tsp ground black pepper
12 skinless chicken thighs

Directions:
Directions:
1. 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.
2. Preheat oven to 425
3. Place chicken pieces in a lightly greased 9x13 in. baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour 30 minutes

 

 

 

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