Double yum!!

I had a craving for teriyaki chicken but have been to scared to make it at home. There is only one place that I have tried and actually liked it. So I was afraid that whatever I made would be a disappointment compared to that. But to my surprise this recipe actually turned out very good. It was originally an allreipes.com recipe. But I changed a few things around so I figured I would just re-write it the way I made it.


Baked Teriyaki Chicken

(Source: Allrecipes.com)

Ingredients:
1 tablespoon cornstarch
1 tablespoon cold water
1/3 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
3 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
4-6 boneless skinless chicken breasts

Directions:
1) In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Let sauce cool.

2) Pour cooled sauce into bottom of greased 9x13 casserole dish. Dip one side of each chicken piece into the sauce and then place piece, sauce dipped side up, into the pan. Let marinate in fridge for at least one hour.

3) Preheat oven to 375 degrees.

4) Bake in preheated oven for 30 minutes or until internal temp is 165 degrees. Baste the chicken with sauce every 10 minutes during cooking.

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The baked garlic rice pilaf was awesome. I would probably add a few more cloves of garlic next time :) but it was so easy and a great recipe for anyone that is scared of making rice.

Baked Garlic Rice Pilaf

(Source: Jessica at What's cooking in the orange kitchen?)

Ingredients:

2 tablespoons butter

3 garlic cloves, crushed

1 cup long-grain white rice

2 1/2 cups chicken broth, divided

1/2 teaspoon salt

1/2 teaspoon black pepper

Directions:

Preheat oven to 375*.

Heat butter in a skillet; add garlic and rice and cook until both are golden brown.

Add 1 cup of broth and the salt and pepper.

Bring to a boil and pour into a covered casserole; bake for 25 minutes.

Stir in remaining 1 1/2 cups broth; cook for another 45 minutes.

**This can be doubled without increasing the cooking time.