6 servings
| Ingredient | 6 servings | 2 servings |
| Chicken leg quarter | 2 1/2 lbs | 1 lb |
| Teriyaki sauce | 3/4 C | 1/4 C |
| Cornstarch | 3/4 tsp | 1/4 tsp |
| Cold water | 3/4 C | 1/4 C |
Marinate chicken for 20 minutes, and then put in roasting pan. Put in oven, and set temperature to 350 F. Roast chicken for 40 minutes, basting from time to time with sauce. Mix cornstarch with water and set aside.
When chicken is done, pour off juices into a small saucepan. Stir cornstarch mixture and pour into juices. Heat until gravy thickens. Serve in small pitcher to flavor rice at the table.
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