Grocery shopping with a little one can be challenging. Often times when I do grocery shop, I have to really stick with my list so that we’re in and out as quickly as possible. However, when I have the luxury of walking the grocery aisles at my leisure, I like paying a visit to the bottled sauces aisle. There, I get some inspiration for recipe ideas while trying to find ways to make the bottled sauces with ingredients already in my pantry. As much as convenience is a great thing, I prefer saving some money more and will try making things from scratch if possible. At a recent shopping trip I noticed the various bottles of teriyaki sauces on the shelves and realized it’s been awhile since I’ve made teriyaki chicken. That’s when I came across this Baked Teriyaki Chicken recipe where I made the teriyaki sauce from scratch…
1/2 cup brown sugar
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 350 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.
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