Baked Teriyaki Chicken Recipe 455

EASY BAKED TERIYAKI CHICKEN

Easy Baked Teriyaki Chicken image

This simple chicken dinner is a family favorite! It's quick, easy, and absolutely delicous. If you like teriyaki sauce, you're going to love how easy it is to make for last minute meals. This sweet sauce can be used for any kind of chicken including grilled chicken, oven baked breasts, thighs, wings, frozen tenders, and more. It's also really delicious on salmon!

Provided by Lilly

Number Of Ingredients 9

Ingredients

1/2 cup soy sauce
1/4 cup apple cider vinegar
1/3 cup sugar
1 tbsp corn starch
1 tbsp water
3 cloves of garlic ((minced))
1/4 tsp ground black pepper
1/2 tsp ground ginger
4 small boneless chicken breasts ((about 2 pounds))

Steps:

In a small saucepan over medium heat, combine the soy sauce, apple cider vinegar, sugar, corn starch, water, garlic, pepper, and ginger. Stir and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, stirring constantly.
Once the sauce has thickened, remove it from the heat and allow it to cool for about 5 minutes.
Meanwhile, preheat your oven to 375 degrees and grease a baking dish large enough to fit the chicken breasts.
Place your chicken into your prepared dish and pour about half of the sauce evenly over top.
Bake for 15 minutes, and then pour the rest of the sauce over top. Continue baking for another 10-20 minutes, or until your chicken is thouroughly cooked.
Remove from the oven and let cool for a few minutes before serving with rice, veggies, or salad. You can also garnish with sesame seeds or chopped green onion!

OVEN BAKED CHICKEN TERIYAKI

Oven Baked Chicken Teriyaki image

Wonderful baked chicken with minimal mess to make for easy clean-up. My daughter says it's her favorite teriyaki chicken ever! Can be easily adapted to your tastes and can also be done on the stove if you prefer. Serve over rice.

Provided by Jennifer

Categories World Cuisine Recipes Asian

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons cornstarch
2 tablespoons water
1 cup low-sodium soy sauce
½ cup white sugar
¼ cup mirin (Japanese sweet wine)
4 teaspoons grated fresh ginger
3 cloves garlic, minced
¼ teaspoon red pepper flakes
4 skinless, boneless chicken breast halves

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Whisk cornstarch and water together in a small bowl until dissolved; set aside. 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 minutes.
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 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Nutrition Facts : Calories 315.2 calories, Carbohydrate 39.9 g, Cholesterol 67.2 mg, Fat 2.9 g, Fiber 0.7 g, Protein 28.1 g, SaturatedFat 0.8 g, Sodium 2184.5 mg, Sugar 30.8 g

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