Teriyaki Chicken
Serve with rice and a green salad.

Servings: 6

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup brown sugar
• 1/2 cup light soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 12 skinless chicken thighs

Preheat oven to 425 degrees F.
Combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper in a small saucepan and heat over low heat. Let simmer, stirring frequently, until sauce thickens and bubbles.

Place chicken pieces in a lightly oiled 9x13 inch baking dish. Brush both sides of chicken thighs with the sauce.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 to 15 minutes while baking. (Yes I know, it’s labor intensive, but it makes the chicken fantastic)

Per Serving: 231 Calories; 5g Fat (21.7% calories from fat); 1g Saturated Fat; 28g Protein; 15g Carbohydrate; trace Dietary Fiber; 115mg Cholesterol; 930mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.

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