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  • Jefferson Adams
    Jefferson Adams
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    Baked Teriyaki Chicken (Gluten-Free)

      Easy to make and delicious chicken teriyaki.

    Caption: Easy gluten-free chicken teriyaki. Photo: CC--Isaac Wedin

    03/02/2017 - Looking for a no hassle, easy to please dinner idea? This baked teriyaki chicken comes together in a snap, and cooks in under an hour.

    Ingredients:
    • 6-8 chicken thighs
    • 1 tablespoon cornstarch
    • 1 tablespoon cold water
    • ½ cup white sugar
    • ½ cup gluten-free soy sauce
    • ¼ cup cider vinegar
    • 1 clove garlic, minced
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground black pepper

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

    Place on the stove top, and bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat.

    Heat oven to 425 degrees F.

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

    Brush chicken with the sauce. Turn pieces over, and brush again.

    Bake for 15-20 minutes.

    Turn pieces over, and bake for another 15-20 minutes, until juices run clear when poked with a fork.

    Top with sauce every 10 minutes while cooking.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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