1/3 cup (low sodium) soy sauce
2 tbsp. honey
1 tbsp. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, minced
1 tsp. apple cider vinegar
1/3 cup water
1 tbsp. cornstarch
Directions
In a medium saucepan, combine soy sauce, honey, brown sugar, garlic, ginger and vinegar over medium-high heat, stirring frequently.
Dissolve cornstarch in water in a separate mixing bowl and then add to the saucepan. Cook for 6-8 minutes, stirring frequently, until thickened.
Set aside.
For the Chicken
Olive Oil
6-8 Boneless Chicken Thighs
Season with Salt, Pepper and Garlic Powder
I like to add Vege's to mine. I usually use Cole Slaw mix, broccoli and water chestnuts. Snap Peas and shredded carrots or frozen carrot slices are great too. Really love fresh sliced zucchini or squash in the summer!
Just throw it all in a pan or with a tablespoon of butter, season to taste and cook it how you like it. I like my vege's still a little crunchy.
optional: sliced green onions or sesame seeds, for garnish.
Directions
Preheat oven to 400 degrees.
Drizzle some Olive Oil on baking sheet, Lay down Chicken, season chicken liberally with kosher salt, ground black pepper and Garlic Powder. Drizzle tops with olive oil.
Cook until juices run clear, about 30-40 minutes depending on the size of your chicken.
To serve, make your favorite rice, I like Jasmine Rice or Brown Rice.
Add your vege's if desired, it's great without them too. Cut up your Chicken however you like. Pour on some Teriyaki sauce, garnish with sliced green onions and/or sesame seeds, if desired and Enjoy!
