Description
Sometimes you need a recipe that’s easy to make but still tastes like you spent hours in the kitchen. Baked Teriyaki Chicken is just that—tender, juicy chicken breasts coated in a sweet and savory teriyaki glaze. Perfect for weeknight dinners or special occasions, this dish is sure to impress everyone at the table!
Ingredients
- Chicken
- 2 lbs boneless, skinless chicken breasts (3–4 large breasts)
- Teriyaki Sauce
- ½ cup soy sauce (low sodium recommended)
- ½ cup granulated sugar
- ¼ cup rice vinegar
- 1 clove garlic, minced
- ¼ tsp ground ginger
- ¼ tsp black pepper
- 1 Tbsp cornstarch (dissolved in 1 Tbsp water)
- Garnish
- Green onions, chopped
- Sesame seeds
Instructions
- Preheat Oven
- Preheat your oven to 400°F (200°C).
- Lightly grease a 13x9x2-inch baking dish with non-stick cooking spray.
- Prepare Chicken
- Arrange the chicken breasts in the prepared baking dish, spacing them evenly.
- Make the Sauce
- In a medium saucepan, whisk together soy sauce, sugar, rice vinegar, garlic, ginger, and black pepper.
- Mix the cornstarch and water to create a slurry, then stir it into the saucepan.
- Cook the Sauce
- Heat the sauce mixture over medium-high heat until it starts to boil. Reduce heat to low and whisk continuously until thickened (about 3-5 minutes).
- Bake the Chicken
- Pour the prepared teriyaki sauce evenly over the chicken.
- Bake uncovered for 20 minutes. Baste the chicken with the sauce, then bake for another 15 minutes or until the chicken is cooked through (internal temperature reaches 165°F).
- Garnish and Serve
- Let the chicken cool slightly. Garnish with chopped green onions and sesame seeds before serving.
- Pair with steamed rice, stir-fried vegetables, or a crisp salad for a complete meal.
Notes
- Ensure Even Cooking: Use evenly sized chicken breasts to prevent over- or under-cooking.
- For Extra Flavor: Marinate the chicken in the teriyaki sauce for 1–2 hours before baking.
- Thickening the Sauce: If the sauce isn’t thick enough, simmer it longer or add an additional cornstarch slurry.
- Prevent Drying Out: Cover the dish with foil for the first 20 minutes of baking or baste halfway through.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired