Thursday, March 12, 2009

Baked Teriyaki Chicken

This recipe is off of, I've changed it a little bit from that recipe.

**Baked Teriyaki Chicken

1 T cornstarch
1 T cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1/2 t minced garlic
1/2 t ground ginger
1/4 t ground black pepper
1 lb. chicken tenderloins

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic ginger and ground peopper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425.

Place chicken pieces in a lightly greased 13x9 pan. Brush chicken with the sauce, turn over and brush again.

Bake for 25-30 min., turning pieces over halfway through. Brush with sauce every 5 or so minutes during cooking.

We served this with Lipton noodles (teriyaki flavored), cheesy potatoes (made those b/c we weren't sure about the noodles), green beans, peaches...also very good with cheesy hashbrown casserole!
Our Review: This chicken is AWESOME! Mike, Lexy and I all really liked it, Brooke tried it at Robin's house and said it was ok. This will definately go into the recipe box and be made again!
**I also made this by cooking chicken breasts in the crock pot for 3 hours on high and then cutting into bite size chunks. I then cooked the teriyaki sauce as noted above in the sauce pan and tossed with the chicken...YUM!!!

1 comment:

  1. I laughed at this one because our grocery items were the same brand and so were the paper plates! I'm feeling some love!