Teriyaki Chicken

Ingredients

• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 cup brown sugar
• 1/2 cup lite soy sauce
• 1 tablespoon apple cider vinegar
• 2 tablespoon garlic (minced)
• 1/2 tablespoon ground ginger
• 1 teaspoon pepper
• 1 teaspoon cayenne
• 8 boneless skinless chicken thighs

Directions

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, black pepper & cayenne or chilli powder. Let simmer, stirring frequently, until sauce thickens and bubbles.

2. Preheat oven to 375 degrees F.

3. Place chicken  in a lightly greased baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

4. Bake in the preheated oven for 30 minutes. Turn oven down to 350 and turn pieces over, and bake for another 20 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

5.  Pour the juice from the pan into a bowl & make a gravy. Serve over rice.

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