Chicken recipe4 for Baked Teriyaki Chicken Baked Teriyaki Chicken Wonderful chicken portions with a nice teriyaki taste - serves 6 - Best suggested wine to server with this dish would be a white wine like Chardonnay, white Zimphidale or maybe a Riesling. Ingredients: 1 tablespoon cornstarch 1 tablespoon cold water 1/2 cup white sugar 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 or 6 skinless boneless chicken breast (cooking time might be less for boneless) Cooking Instructions: 1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, and garlic, ginger and fresh ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. 2. Preheat oven to 425 degrees F (220 degrees C). 3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. 4. Bake in the preheated oven for 60 minutes and turn over chicken after 30 cooking minutes and cook until no longer pink and juices run clear. Brush with sauce every 10 to 15 minutes during cooking.
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