Baked Teriyaki Chicken/Beef/Fish

Tonight it was chicken but I'm dying to try this with salmon too. Not a big hit with the baby (not a fan of sticky fingers) but everyone else loved it. 📷

Ingredients

1 tablespoon cornstarch 1 tablespoon cold water 1/2 cup white sugar 1/2 cup soy sauce 1/4 cup cider vinegar 1 clove garlic, minced 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper 1 lb chicken tenders (or whatever protein you've got handy)

Directions

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper.

2. Let simmer, stirring frequently, until sauce thickens and bubbles.

3. Preheat oven to 425 °F (220 °C).

4. Place chicken pieces in a lightly greased 9x13 inch baking dish.

5. Brush chicken with the sauce.

6. Turn pieces over, and brush again.

7. Bake for 10 minutes (more if you decide to do a chicken breast or a thicker cut of beef).

8. Turn pieces over, brush with sauce and bake for another 10 minutes, until no longer pink and juices run clear.