Grocery shopping with a little one can be challenging. Often times when I do grocery shop, I have to really stick with my list so that we’re in and out as quickly as possible. However, when I have the luxury of walking the grocery aisles at my leisure, I like paying a visit to the bottled sauces aisle. There, I get some inspiration for recipe ideas while trying to find ways to make the bottled sauces with ingredients already in my pantry. As much as convenience is a great thing, I prefer saving some money more and will try making things from scratch if possible.
At a recent shopping trip I noticed the various bottles of teriyaki sauces on the shelves and realized it’s been awhile since I’ve made teriyaki chicken. That’s when I came across this Baked Teriyaki Chicken recipe with teriyaki sauce made from scratch.
Believe me when I say how important it is to have a well stocked pantry! You’ll be surprised to know how much you can make from scratch with the ingredients you have on hand. This teriyaki sauce is just an example and a tasty one at that. Cornstarch, water, sugar, brown sugar, black pepper, soy sauce, cider vinegar, garlic, and fresh ginger are all you need for a homemade teriyaki sauce without any preservatives, added salt or MSG. It has a beautiful color, smooth consistency and imparts such a great, rich flavor to chicken when used as a glaze. If you have any left over, use it as a marinade for other meats or as a dipping sauce.
Baked Teriyaki Chicken
recipe adapted from AllRecipes
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup white sugar
1/2 cup brown sugar
1/2 cup soy sauce
1/4 cup cider vinegar
3 cloves garlic, minced
1/2 teaspoon fresh 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 350 degrees F (220 degrees C).
- Place chicken pieces in a lightly greased 9×13 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.