I was scrambling for a new recipe for dinner tonight after having pulled some chicken thighs out of the freezer earlier today. A quick Google search led me to this teriyaki chicken recipe on Allrecipes.com which looked both delicious and easy! I thought I had all of the ingredients on hand but turns out I only had 1/4 cup of soy sauce and the recipe called for 1/2 cup. I had my heart set on trying this recipe so I just substituted water for the remaining 1/4 cup of soy sauce.
The sauce thickened beautifully and filled the house with the most wonderfully fragrant aroma as it baked with the chicken. I was so happy when I tried the chicken and discovered that it was absolutely delicious, even with the modifications I’d made. Some of the reviews of the recipe on Allrecipes had complained that the sauce was salty but I didn’t find that to be the case at all, which may have been because I used less soy sauce. This is, however, a fairly sweet teriyaki sauce, so if you like things a bit less sweet you may want to reduce the sugar in the recipe.
By Tracey
Baked Teriyaki Chicken
adapted from Allrecipes.com
Ingredients:
- 1 tablespoon cornstarch
- 1/4 cup cold water plus 1 tablespoon
- 1/4 cup sugar
- 1/4 cup packed light brown sugar
- 1/4 cup soy sauce
- 1/4 cup cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 4 skinless chicken thighs
Directions:
Preheat oven to 375 F.
In a small saucepan over low heat, combine the cornstarch, cold water, sugars, soy sauce, cider vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens. (I let mine go for about 10-12 minutes.)
Line an 8×8 inch baking dish with aluminum foil (for easy cleanup). Place the chicken pieces in the dish. Brush chicken with the thickened sauce then turn the pieces over and brush again.
Cover the baking dish with aluminum foil and bake for 25 minutes, basting the chicken at the 10 minute mark. After 25 minutes, baste the chicken again and then bake uncovered for another 15 minutes or until the juices of the chicken run clear.
