Tuesday, May 31, 2011

Teriyaki Chicken

1 lb chicken
1 T. corn starch
1 T. cold water
1/2 c. sugar
1/2 c. soy sauce
1/4 c. cider vinegar
1 clove garlic, minced
1/2 t. ginger
1/4 t. pepper

Mix all ingredients in a sauce pan. Cook on low til thickened. Line cookie sheet with foil. Cut chicken into desired sizes and baste both sides with sauce. Bake at 400* 30 minutes basting chicken on both sides every 10 minutes.

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