kilikini wrote:

> HELP PLEASE!
>
> I need some help with skinless, bone-in chicken thighs and what to do with
> them. I have panko and cornmeal, but I don't have eggs or flour.
>
> Unfortunately, we're really low on funds this week, so a trip to the grocery
> store is absolutely out of the question. I'm trying to think of something
> different and unusual to do with the chicken. Maybe an Asian thing because
> I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown sugar,
> lemon and lime, however we have no veggies, no pasta, and no rice.
>
> Does anyone have any ideas? I want something different, but something my
> husband will appreciate. I can't think of a thing.
>

you could use this recipe as a base to start from. sounds like you have most of
the
stuff in your pantry already.

teriyaki style baked chicken

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 (optional)
1/4 teaspoon ground black pepper
12 skinless chicken thighs


Directions

1 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.

2 Preheat oven to 425 degrees F (220 degrees C).

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

4 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 10
to 15
minutes during cooking.