Chicken Teriyaki
1 T cornstarch
1 T cold water
1/2 c white sugar
1/2 c soy sauce
1/4 c cider vinegar
1 clove garlic, minced
1/2 t ground ginger
1/4 t ground black pepper
package of boneless, skinless chicken
Preheat oven to 425 degrees F. In a small saucepan, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger, and pepper. Simmer, stirring frequently, until sauce thickens and bubbles. Meanwhile, cut chicken into bite-sized pieces and put them in a lightly greased baking dish. Toss chicken with teriyaki sauce. Bake for about 20 minutes or until done, turning once during cooking. Serve over fried rice or freeze for later.
**I have also used this teriyaki sauce over chicken thighs (bone-in with skin).
