Oven Baked Teriaki Chicken

Oven Baked Teriaki Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • 2

    tablespoons cornstarch

  • 2

    tablespoons water

  • 1

    cup low-sodium soy sauce

  • ½

    cup white sugar

  • ¼

    cup mirin (Japanese sweet wine)

  • 4

    teaspoons grated fresh ginger

  • 3

    cloves garlic, minced

  • ¼

    teaspoon red pepper flakes

  • 4

    skinless, boneless chicken breast halves

  • Step-by-step ViewDirections

  • 1

    . Preheat oven to 400 degrees F (200 degrees C).

  • 2

    . Whisk cornstarch and water together in a small bowl until dissolved. 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.

  • 3

    . Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.

  • 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).

Directions

none


Nutrition

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