7370 Ratings
  • 5 star values: 5461
  • 4 star values: 1434
  • 3 star values: 328
  • 2 star values: 93
  • 1 star values: 54

A much requested chicken recipe! Easy to double for a large group. Delicious!

Anonymous
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Preheat oven to 425 degrees F (220 degrees C).

  • Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

272 calories; 9.8 g total fat; 85 mg cholesterol; 1282 mg sodium. 19.9 g carbohydrates; 24.7 g protein; Full Nutrition


Reviews (5200)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/06/2007
This is a really good one!!! Definitely double the sauce. Here is what I did differently. Used lite soy sauce to cut the salt increased the garlic used 1 tsp. minced fresh ginger. A lot of reviewers said to half the amount of sugar but I tasted it and felt I needed to add more but not the whole amount. Since I doubled the sauce I used 1/2 c. brown sugar and 1/4 c. white sugar. I lined my pan with heavy duty foil then poured most of the thickened sauce over bone-in thighs (skin removed) and some boneless breasts but reserved a little. Cooked covered with foil for 30 minutes removed foil poured remainder of sauce over and bake another 20-30 minutes. Wow. Really good! Update: I made this again using slices of tri tip and it was great. Fantastic with salmon. I had a large fillet and basically baked it the same way but reduced the oven temp. to 375 and baked for a little less time till fish was flakey. Read More
(4465)

Most helpful critical review

Rating: 1 stars
09/11/2008
I made this tonight and it smelled delicious but when we went to eat it...another story. One out of four of us actually finished supper. The rest of us found something else to eat. Way to sweet and had a strange taste...could not put my finger on it. Sorry. Read More
(7)
7370 Ratings
  • 5 star values: 5461
  • 4 star values: 1434
  • 3 star values: 328
  • 2 star values: 93
  • 1 star values: 54
Rating: 5 stars
01/06/2007
This is a really good one!!! Definitely double the sauce. Here is what I did differently. Used lite soy sauce to cut the salt increased the garlic used 1 tsp. minced fresh ginger. A lot of reviewers said to half the amount of sugar but I tasted it and felt I needed to add more but not the whole amount. Since I doubled the sauce I used 1/2 c. brown sugar and 1/4 c. white sugar. I lined my pan with heavy duty foil then poured most of the thickened sauce over bone-in thighs (skin removed) and some boneless breasts but reserved a little. Cooked covered with foil for 30 minutes removed foil poured remainder of sauce over and bake another 20-30 minutes. Wow. Really good! Update: I made this again using slices of tri tip and it was great. Fantastic with salmon. I had a large fillet and basically baked it the same way but reduced the oven temp. to 375 and baked for a little less time till fish was flakey. Read More
(4465)
Rating: 5 stars
10/21/2003
Delicious! I substituted 4 boneless skinless chicken breasts and dumped all the sauce on top prior to cooking. I also used an 8x8 baking dish and cooked at 400 degrees for 35 mins. It turned out GREAT! Read More
(2547)
Rating: 5 stars
07/18/2003
Absolutely wonderful! The recipe didn't mention it but I decided to cover the pan with foil to help keep the chicken tender. And I used lite soy sauce too. I think I may decided to line the pan with foil too the next time I make it--otherwise you have a sticky black mess. Delicious flavor and the chicken was so tender. Will definitely make again. Read More
(1433)
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Rating: 5 stars
01/29/2004
Excellent. After reading several reviews I did make the following changes: Doubled the sauce. In the doubled recipe I doubled the garlic (fresh pressed) reduced sugar by half and used packed brown sugar instead of white sugar used lite soy sauce (I always use lite regular is TOO salty) rounded the tablespoons of cornstarch used fresh ground pepper (five pepper blend) and I had boneless skinless thighs. I baked at 375 degrees 25 mins covered with foil then 15 mins uncovered (total 40 mins). I did not baste but just covered the thighs with the sauce. Would've used fresh ground ginger if I'd had it. Cleanup was a breeze as long as I soaked pans right away it washed right out. With these changes it was scrumptious and got rave reviews from my family. Great with thighs would also try breasts or other cuts. Definitely a keeper! Thanks Marian! Read More
(1138)
Rating: 5 stars
11/26/2007
I make this recipe in a slow cooker and it is simply fantastic. I just put the chicken thighs in cover with the sauce (exact recipe)and put it on low for at least 5 hours. The longer the chicken cooks the more savory the dish and the chicken just falls apart (shreds) in the sauce. About an hour before I'm ready to serve I throw in some chopped green pepper carrots celery (or whatever vegetables I want to get rid of in the fridge) and then 20 minutes before serving I throw in a can of drained pineapple chunks. The pineapple removes the saltiness and the dish is perfect spooned over rice. Absolutely amazing! I find this recipe foolproof --today I tripled the sauce (made 20 thighs) dropped the bowl and lost most of the sauce all over myself and the floor (GOD what a mess!) and was too lazy to make more so just used whatever was left. It STILL came out perfect!! And if the sauce is too thin I just remove some from the crockpot add a little cornstarch paste and/or Veloutine gravy thickener microwave it till it boils and thickens and mix it back in with the rest. Too easy! Thank you for an unforgettable recipe that everyone loves! Read More
(720)
Rating: 5 stars
10/10/2003
Fantastic!!! This has become a favorite in my house. The only changes I make is using boneless skinless chicken breasts and I do cut the soy sauce down a bit and I substitute some of the white sugar for brown sugar to cut down on the saltiness because my husband thought it was a bit too salty. Also do cut the temp down on this. I go 375 for the first 15 minutes or so and then down to 350 for another 20-25 minutes. Continually baste to get that yummy glaze. Terrific recipe!!! Definately 5 's!!! Read More
(549)
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Rating: 5 stars
05/03/2004
What a great homemade teriyaki sauce! It has a much richer taste than many bottled. The only thing I changed was I used a "low-sodium" soy. To make a meal I added fresh snow peas sliced water chestnuts squares of yellow onion and green pepper and fresh pineapple chunks. We put over white rice. It was as good as a very good oriental restaurant's! We did not like the chicken thigh dark-meat with the bone in much though so next time I will make with chicken breast BONELESS SKINLESS thigh meat shrimp or pork. Thank you Marian this sauce is a keeper! Read More
(471)
Rating: 5 stars
06/23/2003
This recipe is totally awesome. You owe it to yourself to try it. I took the advice of other reviewers and I cooked the chicken at 375 degrees. The teriyaki sauce is best I have ever had. I doubled up on the sauce for basting purposes. I used chicken breasts and cut them in strips and served on top of brown rice which was cooked in chicken broth cooked onions and a dash of soy sauce. Thanks MARIAN Read More
(433)
Rating: 5 stars
06/23/2003
Loved the sauce although I do plan to reduce the amount of sugar next time. Poured the sauce over chicken breasts which had been pounded to about 1/2-inch thickness. Baked at 375 for 30 minutes turning the chicken pieces over halfway through. Everyone raved about it even my 2-year-old: yummy yummy! Read More
(173)