Teriyaki Chicken

"We like to use drumsticks and/or thighs. I always serve this dish with white rice. I double up the sauce to have enough to pour over the rice."
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Ready In:
1hr 10mins




  • Mix all wet ingredients in saucepan.
  • Slowly mix in sugar, minced garlic and cornstarch.
  • Heat mixture until it thickens.
  • Pour over chicken and bake at 425 for 30 minutes.
  • Baste chicken and bake another 30 minutes.

Questions & Replies

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  1. MrsM1021
    I made this using Chicken Thighs and my husband and I loved it! I will definitely be making this recipe again soon. While the sauce didn't thicken up too much while prepping it on the stove, it really thickened up nicely while baking with the chicken. Quick, easy and delicious! Thanks, Missa :)
  2. moreschi143
    This was awesome! My husband was licking his fingers. The ingredient list is small but the taste is excellent. I used rice wine vinegar since it did not specify what kind of vinegar. I let it reduce so that it was really thick and had to add extra corn starch. I used drumsticks but we dipped our sirloin steak in the sauce and loved that too. Very versatile sauce. I would use with any meat and definitely shrimp. Will make this again!!
  3. havensmommy
    I love this recipe!!! I have five kids so we rarely go out and I love chinese food so i decided to try it. My kids cheer when they see me cooking this! I use boneless skinless chicken breast cut up into bitesize pieces, but I would like to try it with wings and drumettes. I serve this with fried rice and eggrolls and there is never any leftovers!


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