Teriyaki Chicken

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   1.

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   In a small saucepan, off heat, whisk together the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, and ground black pepper.

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   Turn the heat to low and let simmer, stirring frequently, until sauce thickens and bubbles.

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   2.

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   Preheat oven to 425 degrees F. 3.

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   Spray a 9 x 13 inch glass baking dish with vegetable spray.

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   Arrange the chicken thighs in the pan, making sure they are are all unfolded.

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   Season with salt.

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   Go easy.

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    The soy sauce is salty, too.

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    4.

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    Brush the thighs with half of the sauce, top and bottom.

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    5.

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    Bake in the preheated oven for 15 minutes.

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    Pour/brush on the remaining sauce, and bake for an additional 15 minutes, or until chicken juices run clear.

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    6.

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    Serve with rice and steamed broccoli.

* Per serving · 4 servings · Values may vary.

No additional tips available.