Prep 10 mins
Cook 40 mins
Easy and delicious weeknight meal. The sauce thickens while cooking so prep time is at a minimum and is perfect with rice and broccoli. You can use any cut of chicken you like - just adjust the cooking time accordingly.
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1⁄4 cup white sugar
- 1⁄4 cup brown sugar
- 1⁄2 cup low sodium soy sauce
- 1⁄4 cup cider vinegar
- 1⁄4 cup orange juice or 1⁄4 cup pineapple juice
- 1 teaspoon garlic powder
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground black pepper
- 8 skinless chicken thighs
- Preheat oven to 425 degrees F.
- Combine the first 10 ingredients in a bowl.
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour sauce over chicken and turn to thoroughly coat.
- Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 10 minutes, until no longer pink and juices run clear.
- Spoon sauce over chicken and serve.
- ***If using bone-in chicken breasts, bake at 375 for 35-40 minutes. If using boneless chicken breasts, bake at 375 for 20-25 minutes.
- ***If you prefer (especially if you are cooking for a shorter amount of time), bring all the ingredients to a boil in a saucepan on the stove and let simmer until thick. Brush the chicken with the resulting glaze.
Delicious! I used 1/3 cup of soy sauce as recommended by other users, and it was definitely perfect. I served it with mashed potatoes and vegetables.This recipe was quick, and easy to follow. My household is nothing but picky eaters who said it was amazing. I would only recommend if you are using boneless breasts to let the sauce thicken in a saucepan and than pour it over the chicken after baking for about 10 minutes. EXCELLENT DISH!
Awesome! I used boneless skinless chicken breast and cooked them for 20 minutes and then flipped them for another 15 minutes. They were so juicy and tender. Thanks!
This was a delicious recipe. My 6 yr old hates meat and he loved this and the meat was the first thing gone on his plate! I used 1/3 cup reduced sodium soy sauce, 1/4 cup brown sugar and 2 tablespoons white, the orange juice, 3 cloves of grated fresh garlic instead of the powder and white pepper instead of the black. I brought the sauce to a boil in a small saucepan and let it simmer until it thickened. I let it cool and poured it into the bottom of a 13x9 pan. I coated 6 chicken breasts(boneless, skinless) with the sauce, arranged them in a single layer in the pan , covered and refrigerated them for a couple hours. I pulled them out at dinnertime, uncovered them and baked them at 375 for 30 minutes , basting and turning them over occasionally. When they were ready I turned the broiler on high and let them cook a few minutes to thickenen up the glaze, they were wonderful ! These will be in my regular rotation. I served them with fried rice and peas&carrots. Thanks, this was just what I was looking for.