Teriyaki Chicken

Ingredients

1 tablespoon cornstarch
2 teaspoons water
1/4 cup sugar
1/4 cup light brown sugar, packed
1/2 cup lower sodium soy sauce
1/4 cup cider vinegar
1/4 cup orange juice
1 teaspoon garlic powder
1/2 teaspoon ground ginger
8 - 10 skinless, boneless chicken thighs

Directions

In a gallon freezer bag, combine all of the ingredients except the chicken.  Mix thoroughly.  Add the chicken and seal.  Refrigerate up to 24 hours before cooking or freeze in a labeled freezer bag up to 3 months.

Preheat the oven to 350°F.  Place the chicken and all of the liquid in a 13 x 9 x 2-inch baking dish (uncovered).  Bake for 30 minutes, turn the chicken over and bake for 30 more minutes.

*If frozen, thaw in the refrigerator a day ahead before cooking.