On Sunday, I found myself stuck in bed for the better part of the day. I had an excuse. I was glued to a new book I was reading, "The Faults in Our Stars" by John Green. Once I finished the book, cleaned up the mess that was my snot and tears, and composed myself, I decided I needed an easy, no-brainer dinner plan.
With some frozen chicken thighs and all the ingredients in the kitchen, this was it! Chicken Teriyaki, with some rice and veggies (I picked up some Baby Bak Choy, but I'll leave that part up to you). This is an adapted recipe.
Here's what you'll need.
*NOTE: If you don't care for any leftover sauce, I'd suggest half-ing the sauce portion of this recipe.
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 red wine vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
6 chicken thighs
Instructions
1. In a small bowl, mix the sugar, ginger, and black pepper.
2. On low to medium heat in a saucepan, mix the soy sauce, cornstarch, water, and vinegar. Once they are blended, add the garlic and mixture of dry ingredients.
3. Bring to a light boil.
4. While you wait for the sauce to boil/thicken (5 minutes or so), grease your oven dish with oil and preheat the oven to 425 degrees F.
5. Place chicken thighs in oven dish. Remove the sauce from the heat and brush both sides of the chicken thighs generously.
6. Bake for 50 minutes, brushing the sauce on the chicken every 10 minutes. Flip chicken halfway through the baking time. *baking time could easily vary 5-10 minutes, depending on your oven.
7. Serve with a side of rice and veggies!
This is such a quick and tasty meal, so I hope you enjoy. Plus, if you chose to make the full recipe, you'll get some extra/leftover sauce you can use for another meal. You can easily use the sauce with other meats as well (I've tried it with shrimp skewers, and it is absolutely delicious).
No comments:
Post a Comment