"A.C." > wrote in message
...
>
> 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.
>
>

(not snipped for clarity)

Would this work with brown sugar and no cornstarch, do you think? I don't
have any kind of thickener. My hubby is anti-carb in all forms. I,
however, am not. But yeah, teriyaki may be the ticket.

kili