Saturday, March 3, 2012

Baked Teriyaki Chicken


5 boneless chicken thigh 
pinch of salt
pinch of pepper
1 tbsp oil
1 tsp corn starch
1 tsp teriyaki base and glaze

2 tbsp teriyaki base and glaze


Clean chicken, cut excess fats, and dry. Combine all ingredients and mix well. Preheat oven to 375 degrees. Line chicken in a baking pan and bake for 10 minutes. Dip brush to chicken dripping and coat meat together with the teriyaki sauce. Bake for another 10 minutes until brown.

Note: Chicken thigh has more flavor than chicken breast with this recipe. This is good with almond rice. You can also use skewer for this for presentation.