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Oven Baked Chicken Teriyaki
Oven Baked Chicken Teriyaki
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Juicy chicken baked in a flavorful teriyaki sauce for a delicious meal in no time.
Ingredients:
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 cup low-sodium soy sauce
  • 0.5 cup white sugar
  • 0.25 cup mirin (Japanese sweet wine)
  • 4 teaspoons grated fresh ginger
  • 3 cloves garlic, minced
  • 0.25 teaspoon red pepper flakes
  • 4 skinless, boneless chicken breast halves
Instructions:
  • Preheat oven to 400°F (200°C) for the perfect cooking temperature.
  • In a small bowl, combine cornstarch and water, whisking until dissolved; set aside. In a saucepan over medium heat, mix soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes until simmering. Gradually stir in cornstarch mixture. Boil, then simmer over medium-low heat until thickened, stirring frequently, for about 10 minutes.
  • Dry the chicken with paper towels and place it in a baking dish. Drizzle the sauce over the chicken breasts, making sure to coat all sides thoroughly.
  • Roast chicken breasts in the oven until fully cooked and juices run clear, about 25-30 minutes, reaching an internal temperature of at least 165°F (75°C).

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