Talk about an easy, absolutely delicious dinner! I love this recipe and my entire family loves it too. I suppose you could make it with chicken breasts instead of thighs but I highly recommend trying it with thighs first. They are so flavorful and moist… if you’re not a fan yet, you will be after this! I like to serve it with broccoli, it seems to soak up and compliment the yummy sauce. Enjoy!
- 1 Tb cornstarch
- 1 Tb water
- ½ cup sugar
- ½ cup soy sauce
- ¼ cup cider vinegar
- 2 cloves of garlic, minced
- 1 inch piece of fresh ginger, peeled and minced (can substitute ½ tsp ground ginger)
- ¼ tsp black pepper
- 12 skinless chicken thighs
- 4-5 green onions, sliced in 2 inch pieces
- Combine all ingredients except chicken thighs and green onions in a small sauce pan. Simmer over low heat until sauce bubbles and thickens.
- Preheat oven to 425 degrees F. Using kitchen shears, trim an excess fat off chicken thighs. Arrange single layer in a 9x13 inch baking dish, lightly greased with Pam. Pour half of teriyaki sauce over chicken thighs, making sure they are completely coated. Cover with foil and bake for 30 minutes. Turn chicken thighs over and pour remaining half of sauce over top. Sprinkle green onions on top of chicken. Cover with foil again and bake for another 30 minutes. Serve over rice.
recipe source: adapted from Allrecipes.com