Baked Teriyaki Chicken

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

3/4 cup soy sauce

1/2 cup lightly packed brown sugar

2 1/2 tablespoons rice wine vinegar

1 teaspoon ground ginger, separated

3/4 teaspoon garlic powder, separated

1 tablespoon cornstarch

6 boneless, skinless chicken thighs

1/4 teaspoon Kosher salt

1/4 teaspoon black pepper

1/4 cup sliced green onions (optional)

1 teaspoon sesame seeds (optional)

Directions

Preheat the oven to 375°F and have ready a greased 9x13" pan.

Add the soy sauce, brown sugar, rice wine vinegar, 1/2 teaspoon ginger, and 1/2 teaspoon garlic powder to a small saucepan over medium-high heat. Stir and bring the mixture to a boil.

In a small bowl, whisk together the cornstarch and 1 tablespoon of water. Pour it into the sauce and stir. Allow it to simmer and slightly thicken, 2-3 minutes, stirring occasionally.

Pat the chicken thighs dry with paper towels, and place them in the prepared casserole dish. Sprinkle evenly with the salt, pepper, 1/2 teaspoon ginger, and 1/4 teaspoon garlic powder. Rub all over to adhere.

Pour the sauce over the top. Bake for 25-30 minutes, until the chicken is cooked through.

If desired, once the chicken is cool enough to handle, slice it into thin strips, cutting against the grain. Add it back to the casserole dish and toss to coat. Top with sliced green onions and sesame seeds, serve with fluffy white rice, serve, and enjoy!

Nutrition

• Calories: 233 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Cholesterol: 107 mg
• Sodium: 1727 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 1 g
• Total Sugars: 18 g
• Protein: 25 g