This teriyaki chicken recipe is similar with Sticky Pork Ribs recipe that I posted just a few days ago. (recipe here: Sticky Pork Ribs)
They are both delicious, but personally, I prefer the sticky pork ribs sauce with chicken wings or thighs, doesn’t matter.
I know, this is teriyaki chicken sauce recipe, it’s quite different, it’s just that the second is slightly more flavourful.
Prep Time: 30 minutes
Cook Time: 1 hour
Yields: 6 servings
Ingredients:
Directions:
- Place a small saucepan over low heat, and combine the cornstarch, soy sauce, garlic, cold water, ginger, sugar, ground black pepper, vinegar, and oyster sauce. Let simmer and frequently stirring, until the sauce thickens and bubbles.
- Preheat oven to 425 ° F (220 ° C).
- Put the chicken thighs in a lightly greased 9×13 inch baking dish the brush them with the sauce. Turn over, and brush again.
![baked teriyaki chicken recipe]()
- Bake in the preheated oven for about 30 minutes. Turn chicken pieces over, and bake for another 30 minutes. Brush with sauce every 10 minutes while cooking.
- As a garnish, I like boiled green beans pods, baby carrots or broccoli with butter glaze.
Notes:
If you hurry, or you do not want to use the oven, you can prepare the sauce and once thicken, add the boneless, skinless chicken breast or chicken thighs and cook until no longer pink. Much quicker and still tasty!
Have you tried this Teriyaki Chicken Recipe? Share your thoughts in the comments below!
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