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Teriyaki Chicken Recipe

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The sauce for this is the best part. Be sure to have some white rice to pour the sauce over. A great chicken recipe that you can use just about any piece of chicken you want from thigh to legs to breasts, bone-in or boneless.
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Servings:
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Ingredients
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds chicken pieces
Directions
PREP
15 mins
COOK
1 hr
READY IN
1 hr 15 mins
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.

Preheat oven to 425 degrees F.

Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour the sauce over the chicken. Turn pieces over to coat chicken pieces.

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.

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teriyaki chicken 2

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AnnaRC User
Rating of 5 out of 5.0 stars
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"Perfection! The sauce is rich and dark. I used chicken legs, boneless thighs and boneless breasts. The breasts were a little dry, but that's no surprise. The thighs and legs were amazing! Definitely make rice and broccoli to pour the sauce over."
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