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Oven Baked Chicken Teriyaki

4

50 min

Oven Baked Chicken Teriyaki

Oven Baked Chicken Teriyaki Photo 1

Time

50 min

Serving

4 persons

Calories

315

Rating

4.00★ (235)

Cuisine

Author: Victoria Buriak
Wonderful baked chicken with minimal mess to make for easy clean-up. My daughter says it's her favorite teriyaki chicken ever! Can be easily adapted to your tastes and can also be done on the stove if you prefer. Serve over rice.

Ingredients

  • cornstarch: 2 Tbsp
  • water: 2 Tbsp
  • low-sodium soy sauce: 1 cup
  • white sugar: 0.5 cup
  • mirin (Japanese sweet wine): 0.25 cup
  • fresh ginger: 4 tsp (grated)
  • garlic: 3 clove (minced)
  • red pepper flakes: 0.25 tsp
  • skinless, boneless chicken breast halves: 4 piece

Metric Conversion

Stages of cooking

Oven Baked Chicken Teriyaki Photo 21
Oven Baked Chicken Teriyaki Photo 32
Oven Baked Chicken Teriyaki Photo 43
Oven Baked Chicken Teriyaki Photo 5 4
  1. Preheat oven to 400 degrees F (200 degrees C).
    Oven Baked Chicken Teriyaki Photo 2
  2. Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
    Oven Baked Chicken Teriyaki Photo 3
  3. Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
    Oven Baked Chicken Teriyaki Photo 4
  4. Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C). tonyLovesKalbi
    Oven Baked Chicken Teriyaki Photo 5

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