Tuesday, September 6, 2011

Chicken Thighs and Sauce

This is a recipe I got at Jacque's the last time I visited her. I also use the sauce for rice bowls, it is so good!

1 T cornstarch
1 T cold water
1/2 c sugar
1/2 c soy sauce
1/4 c cider vinegar
1 garlic clove, finely minced
1/2 t ginger
1/4 t pepper

12 chicken thighs

Combine cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper in quart saucepan and simmer until thick.

425 degree oven

9 x 13 glass dish

Place skinless thighs in baking dish and brush with sauce.

Bake 30 min. Turn chicken and bake another 30 minutes. You may want to loosely cover the chicken the last 15-20 minutes to avoid burning.

1 comment:

Annie said...

This is my new favorite meal at the moment. I did the rice bowls like mom said, and it was soo yummy! Closer to Hogi Yogi's sauce, which I've been wanting for a very long time!

I ended up doing lesson chicken with the recipe of sauce. Then I just chopped up a bunch of veggies-broccoli, onions, carrots, asparagus, peppers, zucchini would have been great. I just put a little water in the bottom of a skillet and put the lid on and stirred every once in a while.

Yummy! Even Hyrum and Jane ate it well! And the chicken was so tender that Jane didn't even spit it out!! :)

*I did cover mine...the chicken was actually already cooked (I boiled it planning on doing something else with it), so I just added the sauce but still baked it for probably 45 min. That's probably why it was so tender.