Baked Teriyaki Chicken

I haven't posted in awhile (again), but I was inspired by a recipe I came across for Baked Teriyaki Chicken. It was so easy and relatively quick, but what I liked the most is that I had all the ingredients in my kitchen already! I usually find great recipes, but lack at least one important ingredient.

Unfortunately, I have no pictures of my meal, but I served it over brown rice and steamed some stir-fry veggies as well. The only thing I wish I would have done is doubled the sauce ingredients. It coated the chicken nicely, but there wasn't any extra to add to the rice or veggies. I'm a sauce person and would have liked to have a little bit more.

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar (I didn't add a full 1/2 cup. Close to it, but not quite. It seemed like a lot of sugar.)
• 1/2 cup soy sauce
• 1/4 cup cider vinegar (I substituted white vinegar.)
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 12 skinless chicken thighs (I thawed frozen chicken breasts during the day and cubed to cut down on baking time.)

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. Preheat oven to 425 degrees F (220 degrees C).
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. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking. (I baked for 15 minutes, turned the pieces and baked another 15 minutes.)

This chicken turned out very tender, juicy and had a great taste.