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Chicken Teryaki Recipe

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This recipe for Chicken Teryaki, by , is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Taradash

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. chicken breasts or thighs
1 T cornstarch
1 T water
1/3 c brown sugar
1/3 c white sugar
1/2 c light soy sauce
1/4 c apple cider vinegar
1 clove garlic minced
1/2 tsp ginger
1/4 tsp pepper

Directions:
Directions:
Preheat oven to 425. Rinse, pat dry and cut chicken into medium size peices. In a small sauce pan put all the rest of the ingredients and heat on a low flame until it becomes a sauce and starts to bubble around the sides of the pan and becomes like a syrup. Put the chicken in a single layer in a 9" x13" pan that has been sprayed with Pam. Brush the chicken, turn over and brush the bottom of the chicken, turn back over and brush again. Bake 20 min. and then brush again. Turn the chicken over and brush and bake until done, approximately another 20 min. Temp should read 165. Serve with rice as the extra sauce will be very good over the rice or just serve with vegetables. Should serve 4-6 people

 

 

 

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