How Do You Make Chicken Teriyaki?

This is REALLY REALLY good, you won't regret making it!

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

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 (220 degrees C).

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

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.

Serves 6.

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Teriyaki Chicken Recipe

* 8 pieces of chicken

* 2 tablespoons of soy sauce

* 2 tablespoons of sweet sherry

* 1 tablespoon of brown sugar

* 2 cloves of garlic

* ½ teaspoon of minced ginger

Peel the garlic and crush into a small bowl or jug. Add the minced ginger, brown sugar, sweet sherry and soy sauce. Stir to combine and pour over the chicken pieces. Marinate for 15 to 20 minutes. Preheat the oven to 180°C, 350°F or gas mark 4. Place the chicken pieces in an oven bag on a baking dish, or alternatively arrange the marinated chicken pieces on a greased roasting pan or baking dish. Bake for 45 minutes to 1 hour, or until the chicken is tender and cooked through. Serve with rice and fresh stir-fried vegetables.

Baked Teriyaki Chicken

"A much requested chicken recipe! Easy to double for a large group. Delicious!"

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

Method

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) Preheat oven to 425 degrees F (220 degrees C).

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

3) 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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CHICKEN TERIYAKI

1 lb. boneless, skinless chicken breast, cut into 1/2 inch chunks

1/3 c. teriyaki sauce

1/4 c. chicken broth

2 tsp. cornstarch

Cooked frozen oriental vegetables

Place chicken chunks in 1 quart glass casserole. Stir in teriyaki sauce. Cover with plastic wrap. Refrigerate 20 minutes. Drain marinade; reserve. Cover with pierced plastic wrap. Microwave on high 3 minutes; pour off drippings. Combine reserved marinade, broth, and cornstarch; stir into chicken. Microwave covered at high 2 to 2 1/2 minutes or until thickened; stir once. Let stand covered 2 minutes. Serve over cooked vegetables.

Makes 4 servings.