Ingredients
Scale
- 1 Tb cornstarch
- 1 Tb water
- 1/2 cup sugar
- 1/2 cup soy sauce
- 1/4 cup cider vinegar
- 2 cloves of garlic, minced
- 1 inch piece of fresh ginger, peeled and minced (can substitute 1/2 tsp ground ginger)
- 1/4 tsp black pepper
- 12 skinless chicken thighs
- 4–5 green onions, sliced in 2 inch pieces
Instructions
- Combine all ingredients except chicken thighs and green onions in a small sauce pan. Simmer over low heat until sauce bubbles and thickens.
- Preheat oven to 425 degrees F. Using kitchen shears, trim an excess fat off chicken thighs. Arrange single layer in a 9×13 inch baking dish, lightly greased with Pam. Pour half of teriyaki sauce over chicken thighs, making sure they are completely coated. Cover with foil and bake for 30 minutes. Turn chicken thighs over and pour remaining half of sauce over top. Sprinkle green onions on top of chicken. Cover with foil again and bake for another 30 minutes. Serve over rice.