Chicken Teriyaki

This recipe I found and adapted has one of the best sauces I've ever made. It's good for maybe up to 5 chicken breasts. I used three just out of convenience and the size of available baking dishes.

3-5 chicken breasts

1 tablespoon corn starch

1 tablespoon cold water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup cider vinegar

1 tablespoon minced garlic

1/2 teaspoon ground ginger

1/4 teaspoon black pepper

Combine corn starch, water, sugar, soy sauce, vinegar, garlic, ginger, and pepper in a small sauce pan over low to medium heat until sauce bubbles and thickens.

Preheat oven to 425 degrees. Place chicken breast in a large baking dish. Pour sauce over chicken and roll chicken into sauce to coat thoroughly.

Bake for thirty minutes and turn chicken over and bake another thirty minutes until chicken is cooked through. 

Serve with sticky rice and stir fry veggies.