Here is a recipe that I got from a friend, Linda Pinkney, that our family really liked.
1 TLB. cold water
1 TLB. cornstarch
1/2 c. white sugar
1/2 c. soy sauce
1/4 c. cider vinegar
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 tsp. black pepper
12 skinless chicken thighs
Preheat oven to 425. In a small saucepan over low heat, combine all ingredients (except chicken) and simmer until sauce thickens and bubbles, stirring frequently. Place chicken in a greased 9X13 baking dish and brush both sides of chicken with sauce. Bake for 15 min. and turn chicken over and brush again and bake for 15 min. more until juices run clear.
Serve with hot sticky rice and steamed brocolli and thinnly sliced carrotts.
This homemade sauce tastes way better than store marinades. Enjoy!
