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Baked Teriyaki Chicken

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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

Ingredients:

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

  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 350 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. 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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