Thursday, May 21, 2015

Baked Teriyaki Chicken


I don't often shop at Whole Foods.  It's not conveniently located and kind of pricy.  


I grace their isles every once in a while.  When I do, I often buying trail mix from the bulk bin.

I always buy unexpected items from the grocery store, but at Whole Foods I almost inevitably end up with trail mix.



I think I'm drawn to the trail mix because I can fool myself into thinking it's healthy, even though I purchase the kind with chocolate.


I have wanted to make teriyaki chicken for a while.  Last week I found a healthier recipe for teriyaki chicken on allrecipes and gave it a try.


The ingredients are 1 tablespoon cornstarch, 1 tablespoon cold water, 1/2 cup white sugar, 1/2 cup soy sauce, 1/4 cup cider vinegar, 1 minced garlic clove, 1/2 teaspoon ground ginger, 1/4 teaspoon ground black pepper, and 12 skinless chicken thighs.


I added the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper into a saucepan.  I stirred and simmered the sauce until it thickened.




I poured it over the chicken thighs.  I stored the chicken in the sauce overnight in the refrigerator.


I placed the chicken in a baking dish.  I baked the chicken thighs at 400 degrees.


I baked the chicken for 40minutes.  I flipped it after twenty minutes.


The sauce was fabulous.  It was sweet, salty, and savory.


The sauce helped the chicken develop a brown and flavorful crust.


 The the chicken was moist and toothsome.

2 comments:

Ashley@CookieMonsterCooking said...

Looks wonderful! I love a good teriyaki chicken recipe!

laura said...

It was delicious!