Oven Baked Teriyaki Chicken

1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup white sugar
1/4 cup soy sauce
1/4 cup rice vinegar
black pepper to taste
5 boneless, skinless chicken thighs

1. Preheat oven to 400 degrees F.

2. In a small saucepan, combine water and cornstarch, whisk until smooth. Once smooth add sugar, soy sauce, vinegar and black pepper. Bring to a boil over medium heat and simmer until sauce is thickened.

3.Trim off fat from each chicken thigh. Spray a 9 by 13 baking pan with non-stick cooking spray. Place chicken in the pan. Coat each piece of chicken with brush. (There will be remaining sauce left.) Bake for 15 minutes. Again, coat each piece of chicken. Bake for 15 more minutes and then re-coat chicken with remaining sauce. Bake for an additional 15 to 20 minutes more until inner temperature reaches 165 degrees or juices run clear.

Recipe from Real Mom in the Kitchen