Japanese Teriyaki Chicken

Japanese Teriyaki Chicken
An economical low-fat dish that has lots of flavor.

Servings: 4

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup granulated sugar
• 1/2 cup reduced sodium soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon fresh ground black pepper
• 12 skinless chicken thighs

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, and garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and begins to bubble.

Preheat oven to 425 degrees F.

Place chicken pieces in a lightly greased 9x13 inch oven proof 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 for best flavor.

Per Serving: 250 Calories; 5g Fat (20.0% calories from fat); 1g Saturated Fat; 28g Protein; 20g Carbohydrate; trace Dietary Fiber; 115mg Cholesterol; 926mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.