Teriyaki Chicken Thighs
Recipe: #7460
June 04, 2012
Categories: Chicken, Asian, Game/Sports Day Sunday Dinner, Oven Bake, High Protein, No Eggs, Chicken Dinner, more
"a KC favorite! For a thinner sauce reduce the water and cornstarch to 11/2 tablespoons, do not use previously frozen thawed chicken it will make the sauce too watery "
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (203.6 g)
- Calories 413.1
- Total Fat - 3.1 g
- Saturated Fat - 0.8 g
- Cholesterol - 42.6 mg
- Sodium - 582.9 mg
- Total Carbohydrate - 80.5 g
- Dietary Fiber - 0.7 g
- Sugars - 67.4 g
- Protein - 18.1 g
- Calcium - 40.8 mg
- Iron - 2 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F (set oven rack to lowest positions). Grease a 13 x 9-inch baking dish.
Step 2
Heat oil in a medium skillet over medium-high heat (use enough oil to coat the bottom of the skillet). Lightly season the thighs with garlic powder and black pepper. Brown the chicken on the skin side only (about 3 minutes per side). Place into the baking dish skin-side facing down.
Step 3
In a bowl whisk 1 1/4 cups white sugar with next 6 ingredients until smooth and no sugar granules remain. In a small cup or bowl whisk the cornstarch with cold water until smooth and blended; pour into soy sauce mixture then mix until combined. Pour over the chicken then turn the chicken pieces to coat in the sauce leaving the skin side facing down in the pan.
Step 4
Bake for 30 minutes. Remove from oven, turn the chicken skin side facing up and continue cooking for another 20 minutes or until cooked thoroughly. Serve with cooked rice.
Tips
No special items needed.
0 Reviews
You'll Also Love
