Teriyaki Chicken

There are too many references to “chicken”. You are chicken if you are too scared to do something. Yet this chicken has the courage to cross a road. Something I couldn’t do alone until I was at least 8.

Don’t get me wrong, I could do other things: climb to the top of really tall trees, do all kinds of crazy tricks on the playground..But something about cars scared the bejesus out of me.

So why did THIS chicken cross the road?

Obviously to become my dinner.

Let’s pretend for a second that that wasn’t a morbid thought. Maybe that was the reason I became a vegetarian way back when.

 

What you’ll need:

 -1 tablespoon cornstarch
-1 tablespoon cold water
-1/4 cup brown sugar
-2 tablespoons white sugar
-1/2 cup soy sauce
-1/4 cup white wine vinegar
-1 clove garlic, minced
-1/2 teaspoon ground ginger
-1/4 teaspoon ground pepper
-3 large boneless, skinless chicken breasts

Directions:

    1.   In a small saucepan, combine water, cornstarch, sugars, soy sauce, vinegar, garlic, ground ginger and pepper. Heat on medium heat and allow to simmer, stirring constantly until the sauce thickens
    2.   Preheat the oven to 425˚F
    3.   Place chicken on a lightly sprayed baking pan. Pout 1/2 the sauce over them. Cover with foil.
    4.   Bake for 30 minutes. Take off foil and pour the rest of the sauce on the chickens and bake for another 20-30 minutes