Baked Chicken Teriyaki

Ingredients:
8-10 pieces boneless skinless chicken thighs
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper

Directions:
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. (If sauce does not thicken, then add more cornstarch a little at a time while stirring very quickly!)

Preheat oven to 425 degrees F.

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Cover and bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 15 minutes during cooking. Take foil off for the last 15 minutes. You may want to double the sauce, especially if you plan to put it over rice.