Meat recipes

Baked Teriyaki Chicken

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  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup 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
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A much requested chicken recipe! Easy to double for a large group. Delicious!
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1 h 30 min
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4 serves
Jacket potatoes and chilli are great comfort food when the nights draw in. Make ours in the week when you’re short on time for a nutritious family dinner. Search, save and organise all your favourite recipes.
Nutrition facts:

kcal — 691
carbs — 60g

fat — 30g
saturates — 11g

protein — 39g
fibre — 12g

sugars — 3g
salt — 3.4g

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.
Video tutorial
Pro tip:

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.