Baked Chicken Teriyaki

Baked Chicken Teriyaki as seen on Sacramento & Co

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1/2 cup chicken broth
1/2 cup soy sauce
1/2 cup rice wine vinegar
1/2 cup brown sugar
2 tablespoons cornstarch
2 teaspoons garlic powder
2 teaspoons ground ginger

salt and pepper
4 half chicken breasts with bone, remove excess skin and fat – a little skin is okay.

Preheat oven to 425*F.

Generously sprinkle chicken with salt and pepper.
Grease a large oven-safe pan. Place chicken breasts – skin side down inside.
Stir together sauce ingredients and pour over chicken. Bake 20 minutes. Sauce will thicken as it cooks.
Turn each piece and bake for 20 minutes more or until thoroughly cooked.
Alternatively, cook sauce over medium heat until thick, about 3 minutes. Use as a glaze and baste chicken at the beginning and again at the halfway point.

Meal Planning Tip: Prepare some focaccia dough earlier in the day and bake during the last 20 minutes that the chicken bakes. Meanwhile, cook some rice and make a salad or roast some veggies to complete the meal.
Cook, Eat, Laugh…Claudia

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