Trim any visible fat off chicken. Arrange thighs in a single layer in 9×13 baking dish. Set aside.
In medium bowl whisk together all ingredients, except cornstarch. Pour sauce over chicken. Turn pieces to coat both sides with sauce.
Bake uncovered at 400 for 45 minutes. When chicken is cooked, arrange thighs on plate and keep warm. Pour sauce into small saucepan (if you didn’t trim the fat off the thighs, as I’m often too lazy to do, then you might want to skim the extra fat off the top of the sauce before the next step - - it makes for a nicer consistency in the sauce). In small bowl, mix cornstarch with 1 tbsp water until smooth. Add to sauce, bring to boil and cooked to thickened. Pour extra sauce over chicken or serve on side as dipping sauce.
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 63 (25%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 141.2mg||43 %|
|Sodium 540.6mg||19 %|
|Potassium 545.8mg||14 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 11.4g|
|Protein 34.3g||49 %|
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Calories per serving: 251
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