Mona's Teriyaki Chicken

We usually halve this recipe for our family!

6 lbs chicken thighs (try to get the boneless skinless ones, they're so much easier)
1/2 cup cornstarch
6 cups Mr. Yoshida's Gourmet Sauce (usually by the ketchup and BBQ sauces)
chicken broth
Water

Marinate chicken in 5 cups of Mr. Yoshida sauce for at least 2 to 8 hours. Make sure chicken is well coated with sauce. For best flavor, marinate overnight in a tightly closed container in the refrigerator.
Remove chicken from marinade and place in baking pans. Discard marinade.
Bake at 400 degrees for 45 minutes or until chicken is cooked. Remove chicken from pan(s) and cut into strips and put onto a serving dish or into a crock pot if not serving till later. Save drippings from pan
Sauce: Strain drippings from baked chicken into a saucepan. Add water or chicken broth to make 2 cups. Bring to boil. In a mason jar, put 1 cup Mr. Yoshida sauce then add 3 cups water and 1/2 c. cornstarch. Cover tightly with lid and shake well. After drippings in saucepan have come to a boil, add contents of jar. Bring to a boil and pour over chicken and serve.

*When I make this I usually serve it with rice and steamed broccoli and carrots, but you can do whatever you want!:)