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Baked Teriyaki Chicken Recipe

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     Baked Teriyaki Chicken

Category   Entrees - Maindishes
Sub Category   Low-carb

Ingredients
1 Tbsp cornstarch
1 Tbsp cold water
1/2 cup white sugar ( I used Splenda)
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
 

Instructions
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger & ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 400 degrees
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
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.
Serving Suggestions
Cover with foil and bake for 30 minutes, then uncover, and bake for 15 minutes more.


Originally Submitted
1/3/2012





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