Oven Baked Chicken Teriyaki

make extra sauce!

Photo by Janet G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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