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Baked Teriyaki Chicken (Gluten-Free)
https://www.celiac.com/articles/24698/1/Baked-Teriyaki-Chicken-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

 
By Jefferson Adams
Published on 03/2/2017
 

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. Easy to make and delicious chicken teriyaki.


Easy to make and delicious chicken teriyaki.

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.