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Tangy Oven Baked Chicken

I left out the sugar and changed a few other ingredient amounts on an Oven Baked Chicken Teriyaki recipe to find the sauce had a nice bite to it instead.

Prep
Cook
Serves 4people
Ingredients
2
tbsp corn starch
2
tbsp water
1/3
cup low-sodium soy sauce
1/2
cup white wine
4
tsp grated ginger
3
garlic cloves, minced
1/2
tsp red pepper flakes
3
boneless skinless chicken breasts
Directions
1.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2.
Whisk cornstarch and water together in a small bowl until dissolved. Combine soy sauce, wine, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
3.
Arrange chicken in a baking dish. Pour sauce over chicken breasts and coat all sides.
4.
Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

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