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Baked Teriyaki Chicken & Rice

 Ingredients:

1/2 Tbl cornstarch

1/2 Tbl cold water

1/4 cup white sugar

1/4 cup soy sauce

2 Tbl cider vinegar

1/2 tsp garlic, minced

1/4 tsp ground ginger

1/8 tsp ground black pepper

Boneless, skinless chicken breast cut into strips


Instructions:

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 bubble.

2. Preheat oven to 425*

3. Place chicken pieces on parchment paper in a jelly roll pan. Brush chicken with sauce.

4. Bake in the preheated oven for 10 minutes. Turn pieces over, brush with sauce and bake for another 10 minutes, until no longer pink and juices run clear.


Rice (4 servings):

1 cup rice

2 cups water

In a saucepan, combine all ingredients. Bring to boil. Turn heat down low and cover with lid. Simmer 15 minutes or until all water is absorbed.

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