Saturday, December 28, 2013

The Great Chicken Experiment Day 3

I admit I took a few days off from my experiment and put the chicken meat in the freezer. Christmas came and ham was on the menu instead. That is the beauty of this experiment, I can freeze some of the meat to enjoy later.

I did stray from my original plan and made Teriyaki chicken for dinner tonight.
I found my recipe for tonight's dinner on Allrecipes HERE.
Please note: This original recipe is for 12 -yes 12 - chicken thighs
 and I made it for 4. Oops. I had lots of sauce left over.

My ingredients:
4 chicken thighs
1 Tbsp water (not pictured -he he)
1/2 cup white sugar
1/4 cup apple cider vinegar
1 Tbsp corn starch
1/2 tsp ground ginger
1/2 cup soy sauce
1/4 tsp ground black pepper
1 clove garlic, minced

Preheat your oven to 425 degrees F

I simply followed the recipe and put everything in a small pan.
Don't freak out-those floating things are the garlic.
Cook on Medium-High until the mixture starts to boil.
Lower your heat to low and simmer uncovered for 5 minutes.
Sauce should be nice and syrupy-not too thick though. 

For easier clean up, line a 9x9 or whatever size pan
is needed for your amount of chicken with foil.
If you don't line your dish, spray with non-stick oil.
Place your thighs in the pan in a single layer.
Pour your sauce over the chicken. I used lots because I had it.
Cover your pan with foil.
Put your pan in the oven on the middle or high rack.
Bake 30 minutes.
After 30 minutes, remove the foil on top.
I flipped my chicken, but it is not necessary.
Bake additional 20-30 minutes.
Once it is done, let it sit on the counter for a few minutes.
I made white rice to go with this.

Here is my finished product. Teriyaki chicken thighs over
white rice with some snap peas and orange slices.

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