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Baked Teriyaki Chicken
Ingredients:

• 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
• 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 minutes during cooking.

Glazed Carrots:
Peel carrots and cut into coins. Boil until tender. Drain and add some brown sugar (to your taste) and butter.
*
Rice:
Follow package directions

I estimate you will need 3 lbs of chicken thighs - $2.94
Fresh Carrots will be about $1.00 per lb - $1.00
Rice - if you bought rice at Ingles last week, use the other half of the package - $0.55

Cost: $4.49