Ingredients
·
1⁄4 tsp ground ginger
·
1⁄4 tsp ground black pepper
·
green onions for garnish
·
4 Boneless Skinless Chicken
Breasts
·
1 tbsp corn starch
·
1 tbsp cold water
·
1⁄4 cup cider vinegar
·
1 clove garlic, minced
·
1⁄2 cup white sugar
·
1⁄2 cup soy sauce
Instructions
1.
In a medium saucepan over
medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger,cold
water, and cornstarch, black pepper. Turn the heat to medium high until it
comes to a boil and reduce heat to low. Whisk until the sauce starts to thicken.
2. Line a
9x13 with aluminum foil and spray with cooking spray. This helps for easier
clean up. Preheat oven to 425 degrees. Lightly sprinkle each side of the
chicken with pepper.
3. Lay the
chicken in the pan and generously coat each side of the chicken breast with the
teriyaki glaze. Cook for about 30-35 minutes or until the chicken is no longer
pink and the juices run clear. Brush each side with the glaze every 10 minutes
while cooking. When finished, serve over rice and pour the rest of the sauce
over the chicken and rice.
