I got this recipe from allrecipes.com and love it! It has replaced my old teriyaki chicken recipe, that’s for sure. I like to double the amount of sauce though, to give me enough to put over a lot of rice. I usually do whole chicken breasts in a 9×9 pan, baked in the oven, but today I was short on time, so I cut my chicken into bite-sized pieces and fried them. Once they were dry & thoroughly cooked, I added the already cooked sauce & simmered it until the rice was done.
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/2 cup white sugar
- 1/2 cup gluten-free soy sauce
- 1/4 cup cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon ground 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 425 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. Brush with sauce every 10 minutes during cooking.