Combine in a sauce pan:
1 T cornstarch
1 T water
1/2 c sugar or agave
11/2 c soy sauce
1/4 c vinegar
1 clove garlic
1 t ginger, minced or 1/2 t ground ginger
1/2 t pepper.
Bring to simmer until thickens. Remove from heat.
Place in a 9 x 13 pan:
2 - 3 lbs chicken thighs or boneless, skinless chicken breasts (cut to thigh size)
Pour thickened sauce over chicken. Cover with foil and cook at 350 for 30-45 minutes
Also tastes great served cold on an asian salad
1 T cornstarch
1 T water
1/2 c sugar or agave
11/2 c soy sauce
1/4 c vinegar
1 clove garlic
1 t ginger, minced or 1/2 t ground ginger
1/2 t pepper.
Bring to simmer until thickens. Remove from heat.
Place in a 9 x 13 pan:
2 - 3 lbs chicken thighs or boneless, skinless chicken breasts (cut to thigh size)
Pour thickened sauce over chicken. Cover with foil and cook at 350 for 30-45 minutes
Also tastes great served cold on an asian salad
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