We all know by now that processed and fast foods contain loads of salt and sugar. That's no big secret anymore. But sometimes you just want some teriyaki chicken. Some teriyaki chicken dunked in a super delicious sauce. With a big pile of jasmine rice nearby to make everything feel cozy and right.
Cozy and right and perfect for today's food rule:
Instead of buying whatever teriyaki happens on your way home from work, you can make your own! And this sauce recipe is so easy and so, so, so good! We loved it drizzled over stir fried veggies, but it was especially good baked with the chicken. Yum!! This one's a keeper for sure.
Baked Teriyaki Chicken
adapted from Allrecipes
12 boneless, skinless chicken thighs
2 Tbsp. cornstarch
1/4 c. sugar
1/2 c. brown sugar
1/2 tsp. ground black pepper
2 Tbsp. water
1 c. low sodium soy sauce
1/2 c. apple cider vinegar
4 cloves garlic, minced
1 tsp. ginger paste
Preheat oven to 375 degrees and line a 9x13 baking dish with aluminum foil.
In a small saucepan over low heat, combine the cornstarch, sugar, brown sugar, and pepper. Whisk in cold water, soy sauce, vinegar, garlic, and ginger. Bring to a simmer, whisking frequently, until sauce thickens and bubbles.
Place chicken pieces into the foil-lined dish and pour 1/3 of the sauce over the tops. Flip the chicken pieces over, and pour another 1/3 of the sauce over. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes, flipping the pieces over at the halfway point. Remove foil cover and bake for another 15 minutes, until no longer pink and juices run clear. Serve with vegetables and remaining sauce.