This was delicious--we will definitely make it again, and try the sauce on other meats as well. Leftovers were delicious. This would be a great meal to take to someone.
1 TBSP cornstarch
1 TBSP cold water
2 TBSP white sugar
1/4 cup brown sugar
1/2 cup soy sauce (we like LaChoy)
1/4 cup cider vinegar
1-2 cloves of garlic, minced
1/2 tsp ground ginger
1/4 tsp ground black pepper
10 skinless chicken thighs
In saucepan, combine first 9 ingredients. Whisk to combine. Bring to a boil over medium heat, and boil until thickened.
To Bake: Grease a 9x13 baking dish. Place the skinless thighs in the dish. Pour teriyaki sauce over them, reserving a little to baste on at the end. Turn the thighs to coat. Cover with foil. Bake 30 minutes covered. Remove foil and turn thighs over. Bake 20 more minutes uncovered. Brush with reserved sauce. Bake 10 more minutes. Serve chicken with sauce over rice alongside vegetables (see below).
This recipe can also be used on the grill. Spread about 2/3 of the sauce over the chicken thighs, turning to coat. Grill over medium heat. Baste near the end with remaining sauce. Salt and pepper to taste.
Sauteed Cabbage and Carrots
1 TBSP olive oil
1/2 head of green cabbage, shredded
1-2 carrots sliced thinly
1 tsp olive oil
1-2 cloves garlic, minced
salt and pepper
Heat olive oil in frying pan. Spread to coat. Add cabbage and carrots. Stir-fry a couple of minutes until starting to soften. Clear a space in the middle of the pan. Pour in 1 tsp oil. Add minced garlic. Cook garlic 20 seconds, then stir into the cabbage/carrot mixture. Add salt and pepper to taste. Continue to cook to desired crisp/tenderness.
Served with: fruit, homemade bread (so all the kids will eat something!)
