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Baked Teriyaki Chicken

Prep: 30 mins
Cook: 60 mins
Ready: 1 hour 30 mins


• 8g Cornflour
• 15ml Cold water
• 100g White sugar
• 120ml Soy sauce
• 60ml Cider vinegar
• 1 Clove garlic, minced
• 0.9g Ground ginger
• 0.5g Ground black pepper
• 828g Skinless chicken thighs


1.  In a small saucepan over low heat, combine the cornflour, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

2.   Preheat oven to 220 degrees C.

3.  Place chicken pieces in a lightly greased 22.5 x 32.5cm baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

4.  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. Brush with sauce every 10 minutes during cooking.

Amount Per Serving:

Calories: 272
Total Fat: 9.8g
Cholesterol: 85mg
Sodium: 1282mg
Total Carbs: 19.9g
Dietary Fibre: 0.2g
Protein: 24.7g

Recipe from AllRecipes.com

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