What You'll Need
- one clove garlic, minced
- 1⁄4 tsp ground ginger
- 1⁄4 tsp ground black pepper
- green onions for garnish
- four Boneless Skinless Chicken Breasts
- one tbsp corn starch
- one tbsp cold water
- 1⁄2 cup white sugar
- 1⁄2 cup soy sauce
- 1⁄4 cup cider vinegar
How to Make It
- In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger,cold water, and cornstarch, black pepper.
- Turn the heat to medium high until it comes to a boil and reduce heat to low.
- Whisk until the sauce starts to thicken.
- Line a 9x13 with aluminum foil and spray with cooking spray.
- This helps for easier clean up.
- Preheat oven to 425 degrees.
- Lightly sprinkle each side of the chicken with pepper.
- Lay the chicken in the pan and generously coat each side of the chicken breast with the teriyaki glaze.
- Cook for about 30-35 minutes or until the chicken is no longer pink and the juices run clear.
- Brush each side with the glaze every 10 minutes while cooking.
- When finished, serve over rice and pour the rest of the sauce over the chicken and rice.