Baked Teriyaki Chicken

I finally made something blogworthy last night. I haven't been cooking much lately, due to some stuff going on at home, so I was excited to get back in the kitchen and try something new. I had saved Amber's recipe for Teriyaki Chicken that she adapted from allrecipes, but never got around to making it. So I decided to give it a go last night, knowing I had all the ingredients I needed. We were not disappointed. Teriyaki chicken is one of my daughter's favorite dishes, and she was thrilled when she heard I was making it. She had 2 pieces! We all loved it and I served it with a side of white rice cooked in chicken broth (yum!) I wasn't able to get any pictures because my camera batteries were dead, but I'm sure I'll be making this again soon, so I'll be sure to come back and update with a picture!

Baked Teriyaki Chicken (source: Amber's Delectable Delights original source: allrecipes.com)

Ingredients:
1 tbsp cornstarch
1 tbsp cold water
1/3 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
3 cloves garlic, minced
1/2 tsp ground ginger
1/4 tsp ground black pepper
4-6 boneless skinless chicken breasts (I used 4)

Directions:
In a small saucepan over low heat, combine all ingredients except chicken. Let simmer, stirring frequently, until sauce thickens and bubbles. Let sauce cool.

Pour cooled sauce into bottom of greased 9x13 casserole dish. Coat chicken in sauce and marinade in pan in the fridge for atleast an hour.

Preheat oven to 375. Bake in preheated oven for 30 minutes or until internal temp is 165 degrees. Brush chicken with sauce every 10 minutes during cooking.