Baked Teriyaki Chicken

Ingredients
1 tablespoon Corn Starch
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 pepper
4 boneless skinless chicken breast halves

Directions

1. Preheat oven to 425 degrees.
2. Lightly grease a 9X13 inch baking dish.
3. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, and pepper.
4. Let simmer, stirring frequently, until sauce thickens and bubbles.
5. Place chicken in prepared baking dish.
6. Brush chicken with the sauce.
7. Turn pieces over and brush again.
8. Bake in the preheated oven for 30 minutes. (Brush with sauce every 10 minutes during cooking.)
9. Turn pieces over and bake for 30 more minutes or until chicken is no longer pink and juices run clear. (Continue to brush chicken with sauce every 10 minutes.)

(To freeze take additional sauce and pour into freezer safe bag with remaining chicken. On day that you will be cooking pull bag from freezer. Chicken will maranate while defrosting. Just cook in oven as described above.)