[FONT=Trebuchet MS, sans-serif]BAKED TERIYAKI CHICKEN[/FONT]
[FONT=Trebuchet MS, sans-serif]Preheat oven to 375F[/FONT]
[FONT=Trebuchet MS, sans-serif]2 tablespoons cornstarch[/FONT]
[FONT=Trebuchet MS, sans-serif]2 tablespoons cold water[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup white sugar[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup brown sugar[/FONT]
[FONT=Trebuchet MS, sans-serif]1 cup reduced sodium soy sauce[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup rice vinegar[/FONT]
[FONT=Trebuchet MS, sans-serif]2 cloves garlic, minced[/FONT]
[FONT=Trebuchet MS, sans-serif]1 teaspoon grated fresh ginger[/FONT]
[FONT=Trebuchet MS, sans-serif]½ teaspoon ground black pepper[/FONT]
[FONT=Trebuchet MS, sans-serif]2 tsp sesame oil[/FONT]
[FONT=Trebuchet MS, sans-serif]½ tsp crushed red pepper flakes[/FONT]
[FONT=Trebuchet MS, sans-serif]12 skinless chicken thighs[/FONT]
[FONT=Trebuchet MS, sans-serif]In a small saucepan over low heat, combine the cornstarch, cold water, sugars, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.[/FONT]
[FONT=Trebuchet MS, sans-serif]Grease or spray a 9” X 13” pan and arrange the chicken in the pan, meaty side up. Pour all but 1 cup of the sauce over the chicken. Brush the sauce over the chicken and then turn it over, meaty side down. Cover with foil.[/FONT]
[FONT=Trebuchet MS, sans-serif]Bake for 30 minutes, then remove foil and turn chicken over. Return to oven for 15 minutes, and remove and brush chicken again. Return to oven again and leave for 15-20 minutes more, until chicken is glazed, done and tender. Serve with rice, garnished with chopped green onion and toasted sesame seeds.[/FONT]
[FONT=Trebuchet MS, sans-serif]Serves six, unless they are really hungry. Better plan on four.[/FONT]
[FONT=Trebuchet MS, sans-serif]Preheat oven to 375F[/FONT]
[FONT=Trebuchet MS, sans-serif]2 tablespoons cornstarch[/FONT]
[FONT=Trebuchet MS, sans-serif]2 tablespoons cold water[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup white sugar[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup brown sugar[/FONT]
[FONT=Trebuchet MS, sans-serif]1 cup reduced sodium soy sauce[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup rice vinegar[/FONT]
[FONT=Trebuchet MS, sans-serif]2 cloves garlic, minced[/FONT]
[FONT=Trebuchet MS, sans-serif]1 teaspoon grated fresh ginger[/FONT]
[FONT=Trebuchet MS, sans-serif]½ teaspoon ground black pepper[/FONT]
[FONT=Trebuchet MS, sans-serif]2 tsp sesame oil[/FONT]
[FONT=Trebuchet MS, sans-serif]½ tsp crushed red pepper flakes[/FONT]
[FONT=Trebuchet MS, sans-serif]12 skinless chicken thighs[/FONT]
[FONT=Trebuchet MS, sans-serif]In a small saucepan over low heat, combine the cornstarch, cold water, sugars, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.[/FONT]
[FONT=Trebuchet MS, sans-serif]Grease or spray a 9” X 13” pan and arrange the chicken in the pan, meaty side up. Pour all but 1 cup of the sauce over the chicken. Brush the sauce over the chicken and then turn it over, meaty side down. Cover with foil.[/FONT]
[FONT=Trebuchet MS, sans-serif]Bake for 30 minutes, then remove foil and turn chicken over. Return to oven for 15 minutes, and remove and brush chicken again. Return to oven again and leave for 15-20 minutes more, until chicken is glazed, done and tender. Serve with rice, garnished with chopped green onion and toasted sesame seeds.[/FONT]
[FONT=Trebuchet MS, sans-serif]Serves six, unless they are really hungry. Better plan on four.[/FONT]