Chicken Teriyaki

1-Place 10 chicken thighs (skinned if skin on.  Boneless or bone-in is fine) in 9x13 glass dish. (Or about six small-med chicken breasts)

2-Combine sauce ingredients  in quart saucepan and simmer until slightly thickened: (just a few minutes)

1 1/2 T cornstarch
1 1/2 T cold water
3/4 c sugar
3/4 c soy sauce
1/4 c + 2 Tbs cider vinegar
1 1/2 garlic clove, finely minced
3/4 t ginger
1/4 t + 1/8 t pepper

3-Pour sauce over chicken thighs and cover pan with foil. 

4-Bake at 425 degrees for a total of 1 hour.  After 30 min. turn chicken over and cover with foil again (can remove foil the last 10 or so minutes to thicken sauce a little)

5-Cook 2 c raw rice  in 4 c water for white, 5 c for brown while chicken is cooking.

6-Stir-Fry veggies to serve with:  1 Onion, 4 carrots, 1 pepper, 2 large bunches broccoli, 1 zucchini, 1 yellow squash, asparagus, etc.  

7-Serve as a rice bowl:  rice, veggies, chicken, and extra sauce.