Baked Teriyaki Chicken (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Easy gluten-free chicken teriyaki. Photo: CC–Isaac Wedin
03/02/2017 – Looking for a no hassle, easy to please dinner idea? This baked teriyaki chicken comes together in a snap, and cooks in under an hour.
- 6-8 chicken thighs
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- ½ cup white sugar
- ½ cup gluten-free soy sauce
- ¼ cup cider vinegar
- 1 clove garlic, minced
- ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper.
Place on the stove top, and bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat.
Heat oven to 425 degrees F.
Place chicken pieces in a lightly greased 9×13 inch baking dish.
Brush chicken with the sauce. Turn pieces over, and brush again.
Bake for 15-20 minutes.
Turn pieces over, and bake for another 15-20 minutes, until juices run clear when poked with a fork.
Top with sauce every 10 minutes while cooking.
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Published at Thu, 02 Mar 2017 16:30:00 +0000