Chicken Teriyaki Made Easy...

You can not be serious... chicken teriyaki can't get any easier... or yummy.

6-8 Chicken Breast Fillets (I cut them in half through the middle)

2 TBL Cornstatch
2 TBL Cold Water
1 Cup Sugar
1 Cup Soy Sauce
1/2 Cup Cider Vimegar
2 TBL Minced Garlic
1 TSP Ginger
1/2 TSP Black Pepper

Arrange the chicken breasts in a large baking dish.

Combine the remaning ingredients in a medium sauce pan and heat on low until all ingredients are evenly combined. Raise heat to med low and let sauce simmer until bubbly and thick. Drizzle spoon fulls of sauce over each chicken breast until well coated. Bake for 30 minutes at 425*... turn chicken and again coat chicken with sauce. Bake another 10-15 minutes until chicken is no longer pink. Remove chicken from the oven and slice into serving strips. Pour the remaining sauce over the chicken and you are ready to serve. NOTE: At this point you can add sliced chestnuts, pineapple pieces, colorful pepper chunks or cashews to the chicken and return to the oven to heat through before serving... about 5 minutes. And that's Teriyaki Chicken Made Easy... I serve it over Sticky Rice... and my guests rave about it.