Chicken Teriyaki | HomeStyle Gluten Free

Teriyaki sauce is a staple recipe used as a basis for many different marinades and sauces. This recipe is one that's worked really well for me, and results in fantastic chicken and some leftover sauce for our vegetables and rice!
INGREDIENTS
1 1/2 cup Soy sauce (or other GF Tamari)
5 cloves Garlic, minced/crushed
5 Tbsp Brown sugar
1 tbs Sesame oil (optional)
1 Tbsp Cornstarch
1 Tbsp Water
12 Chicken thighs or 6 chicken breasts (fresh or frozen)
1 Onion, sliced into thin strips
Sauce Ratio: 1/2 cup Soy, 1 clove garlic, 1 Tbsp Brown sugar
DIRECTIONS
Combine soy, garlic, and brown sugar to form marinade. Place chicken and onion into a container with lid or ziplock bag. Combine with marinade and place in fridge for 3 hrs to overnight.
Place on a lined baking sheet and bake for 25-30min @ 375°F, or until chicken is cooked through.
Place remaining marinade into a sauce pot and bring to a simmer for at least 10min on medium heat. Add cornstarch/water slurry and allow to simmer for 5 min and test consistency. Add additional slurry as needed.
Serve with rice and steamed/stir fry vegetables and sauce.
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Music credit: "Son of a Rocket" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License (creativecommons.org)

[@pineapple4819]

looks delish 😛

[@SONBON1]

Oh you got me hungry now 😀 I'm gonna try this 😀