pickerville01/01/11




A nice and easy baked chicken teriyaki






  • SERVING/YIELD
    4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #1470

























INGREDIENTS













  • 1 Tbsp cornstarch (or flour)










  • 1 Tbsp cold water










  • ½ cup white sugar










  • ½ cup soy sauce










  • ¼ cup cider vinegar










  • 1 garlic cloves, minced










  • ½ tsp ground ginger










  • ¼ tsp ground black pepper










  • 1 chicken, cut into eights, skinless










  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.



  2. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.



  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 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.















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REVIEWS

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Average user rating from: 1 user(s)

Rating:
 
5.0   (1)
 
 
Rating:
 
5.0
Reviewed by Mimi
July 25, 2011
 

Last night I was running late with supper preparations when I saw this recipe. I made it and everyone loved it!! There was nothing left over!!

 
 
 
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