Chicken Teriyaki

September 23, 2015

Teriyaki chicken

Ingredients:

Rice

8 Chicken thighs

1 tbsp cornstarch

1 tbsp water

1/3 cup white sugar

1/2 cup soy sauce

1/4 cup cider vinegar

2 clove garlic

1/2 tsp ginger

Black pepper

2 tbsp sesame oil

Directions:

Preheat oven to 375

Cook rice as per usual method

In medium pot mix cornstarch and cold water

Mix all other ingredients except chicken into pot

Stir on med heat until thick

Pour over chicken in glass pan and bake 40 minutes or so until done (longer with bone in thighs)

Serve over rice

This recipe makes a great thick sauce that is sweet and sticky and fantastic. My wife is not the biggest fan, she finds it too sweet, but I really like it.  The sesame oil adds a nice touch, and you can use white vinegar if you don't have cider, it pretty much ends up the same.

Editor's Note:  This is pretty much the exact recipe I use as well, however I use brown sugar instead of white.  I find that the resulting sauce is not as sugary swee. Also I must respectfully DISAGREE on the vinegar issue. If you substitute white vinegar over cider, you will have a very different flavour. White will give you a much sharper taste. If I were short on cider vinegar I would either think of something else to make or go to the store... But that of course is just my opinion.

Author's Note: Leaving in the editors error on purpose, I did see it. Take THAT editor.

Tonight's was a little watery, as I didn't let it cook long enough in the pot before pouring over the chicken, but it still tasted really good, it makes good leftovers the next day but does not freeze well.

Short post today, not much more to say. We are coming up on the end of the Month of Meals, do you guys want me to continue? leave a comment! Considering going to 2-3 posts per week with higher quality pictures and more step by step photos.

Cheers and Best Wishes!

The Omnomnivore