Oven Baked Chicken Teriyaki
make extra sauce!
- 2 tbsp cornstarch
- 2 tbsp water
- 1 cup low-sodium soy sauce
- 1/2 cup sugar
- 1/4 cup mirin (Japanese sweet wine) or chicken broth
- 4 tsp grated fresh ginger
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 4 skinless, boneless chicken breast halves
Preheat oven to 400F.
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 mins.
Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25-30 mins. An instant-read thermometer inserted into the center should read at least 165F.