Menu Enter a recipe name, ingredient, keyword...

Oven Baked Chicken Teriyaki


make extra sauce!

Google Ads
Rate this recipe 4.6/5 (29 Votes)
Oven Baked Chicken Teriyaki 1 Picture


  • 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



Step 1

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.

Review this recipe