Baked Teriyaki Chicken

Baked Teriyaki Chicken

3 boneless chicken breasts or 12 thighs

1/2 C soy sauce

1/2 C brown sugar

1 clover garlic, minced

1 tbsp water

1 tbsp corn starch

1/4 C cider vinegar

1/2 tsp ground ginger

pepper

2 C rice, cooked

1 head broccoli, chopped

1 container sliced mushrooms

1 tbsp olive oil

Sesame seeds

Combine all ingredients except the chicken in a sauce pan and bring to a boil. Stir until thickened. Pour over chicken in a grande mold, but reserve 1/4 C for dipping. Bake at 350 for 1 hour, flipping after 30 minutes.

Cook rice according the directions on the package.

Saute the broccoli and mushrooms in the olive oil until tender.

This is what I love about the product! Baked teriyaki sauce on a 9 X 13 pan would need to soak in the sink for hours with hot soapy water. Baked teriyaki sauce in a Demarle mold will either peel or wash right off.