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

Teriyaki Baked Chicken


Google Ads
Rate this recipe 4/5 (1 Votes)
Teriyaki Baked Chicken 0 Picture


  • 4 Boneless Skinless Chicken Breasts
  • 1 tbsp corn starch
  • 1 tbsp cold water
  • 1 ⁄2 cup white sugar
  • 1 ⁄2 cup soy sauce
  • 1 ⁄4 cup cider vinegar
  • 1 clove garlic, minced
  • 1 ⁄4 tsp ground ginger
  • 1 ⁄4 tsp ground black pepper



Step 1

In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger,cold water, and cornstarch, black pepper. Turn the heat to medium high until it comes to a boil and reduce heat to low. Whisk until the sauce starts to thicken.
Line a 9x13 with aluminum foil and spray with cooking spray. This helps for easier clean up. Preheat oven to 425 degrees. Lightly sprinkle each side of the chicken with pepper.
Lay the chicken in the pan and generously coat each side of the chicken breast with the teriyaki glaze. Cook for about 30-35 minutes or until the chicken is no longer pink and the juices run clear. Brush each side with the glaze every 10 minutes while cooking. When finished, serve over rice and pour the rest of the sauce over the chicken and rice.

Review this recipe