Teriyaki Chicken Tenderloin

• 2 lbs chicken tenderloins
• 1 cup light brown sugar
• 1 cup low sodium soy sauce
• 1/2 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon cracked black pepper
• 1/4 cup water
• 1 tablespoon cornstarch
• 1 teaspoon seasoning salt
• 2 tablespoons extra virgin olive oil

1. Preheat oven to 350.
2. Place chicken in a single layer in a seasoned cast iron skillet.
3. Season chicken with garlic powder, seasoned salt, and black pepper.
4. Drizzle olive oil over seasoned chicken.
5. Bake chicken in the cast iron skillet for 35 minutes.
6. In a small saucepan combine the soy sauce, brown sugar, and ginger.
7. Bring contents t a boil and then reduce heat to simmer.
8. In a cup dissolve cornstarch in water; stir with fork.
9. Stir cornstarch mixture into saucepan.
10. After 35 minutes, remove the chicken from the oven and drain.
11. Separate tenderloins in the skillet. Pour teriyaki sauce over chicken.
12. Baked the chicken another 10 minutes.
13. Remove chicken and rest on stove for five minutes.
14. Serve with your choice of rice and vegetables.

chicken, light brown sugar, soy sauce, ground ginger, garlic, cracked black pepper, water, cornstarch, salt, extra virgin olive oil

Taken from www.food.com/recipe/teriyaki-chicken-tenderloin-527099 (may not work)