I made this the other night with steamed broccoli and carrots, and roasted potatoes. This would be really good with rice instead, as it is very much a chinese flavored recipe. I used a low sodim soy sauce, and I made it on chicken breasts. After reading the reviews on this receipe before I made it; I lined the baking dish in foil to prevent stuck on juices.
Servings: 6
Calories: 271
Ingredients:
1tbsp cornstarch
1tbsp cold water
1/2c white sugar
1/2c soy sauce
1/4c cider vinegar
1 clove garlic, minced
1/2tsp ground ginger
1/4tsp ground black pepper
12 skinless chicken thighs
Directions:
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic,
ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Prehat over to 425 degrees F
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces
over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turnn pieces over, and bake for another 30 minutes; until no
longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Servings: 6
Calories: 271
Ingredients:
1tbsp cornstarch
1tbsp cold water
1/2c white sugar
1/2c soy sauce
1/4c cider vinegar
1 clove garlic, minced
1/2tsp ground ginger
1/4tsp ground black pepper
12 skinless chicken thighs
Directions:
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic,
ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Prehat over to 425 degrees F
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces
over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turnn pieces over, and bake for another 30 minutes; until no
longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
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