BAKED TERIYAKI GLAZED CHICKEN

BAKED TERIYAKI GLAZED CHICKEN 1 Tablespoon cornstarch 1 Tablespoon water 1/3 cup sugar 1/2 cup low-sodium soy sauce 1/4 cup apple cider vinegar 2 cloves garlic, minced 1/4 teaspoon black pepper 4-6 small boneless, skinless chicken breasts Preheat oven to 375 degrees F. Spray a 9×13 inch baking dish with cooking spray. Set aside. In a small saucepan, over medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic and pepper. Stir mixture and bring to a boil. Reduce heat to medium-low and let simmer, stirring constantly, until mixture thickens and bubbles; about 10 minutes or so. Once sauce thickens remove from heat and let stand for 5 minutes. Place chicken breasts in the prepared baking dish. Pour half of the sauce evenly over the chicken. Place dish in oven and bake for 20 minutes. Pour the remaining sauce over the chicken and bake another 20 minutes or until chicken is thoroughly cooked. Remove from oven and let stand 5 minutes before serving. Serve with rice and veggies