Teriyaki Chicken Breasts Baked Recipes

BAKED CHICKEN TERIYAKI

Baked Chicken Teriyaki image

Easy and delicious weeknight meal. The sauce thickens while cooking so prep time is at a minimum and is perfect with rice and broccoli. You can use any cut of chicken you like - just adjust the cooking time accordingly.

Provided by CFRP3473

Categories Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons cornstarch
2 teaspoons water
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup low sodium soy sauce
1/4 cup cider vinegar
1/4 cup orange juice or 1/4 cup pineapple juice
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
8 skinless chicken thighs

Steps:

Preheat oven to 425 degrees F.
Combine the first 10 ingredients in a bowl.
Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour sauce over chicken and turn to thoroughly coat.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 10 minutes, until no longer pink and juices run clear.
Spoon sauce over chicken and serve.
***If using bone-in chicken breasts, bake at 375 for 35-40 minutes. If using boneless chicken breasts, bake at 375 for 20-25 minutes.
***If you prefer (especially if you are cooking for a shorter amount of time), bring all the ingredients to a boil in a saucepan on the stove and let simmer until thick. Brush the chicken with the resulting glaze.

Nutrition Facts : Calories 234, Fat 3.3, SaturatedFat 0.8, Cholesterol 68.1, Sodium 1138.5, Carbohydrate 32.5, Fiber 0.4, Sugar 27.8, Protein 18.1

TERIYAKI CHICKEN BREAST

Teriyaki Chicken Breast image

I love Chinese food but my family doesn't so this recipe is a perfect portion just for me!-Becky Bolte, Jewell, Kansas

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 1 serving.

Number Of Ingredients 10

Ingredients

2 tablespoons chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
1 teaspoon vegetable oil
1 garlic clove, minced
Pinch ground ginger
1 boneless skinless chicken breast half
Additional chicken broth
1/2 cup uncooked instant rice
2 tablespoons frozen peas

Steps:

In a small resealable bag or shallow glass container, combine the first six ingredients. Add chicken; seal bag or cover container. Refrigerate for 1 hour. , Remove chicken from marinade and set marinade aside. Broil the chicken for 12 minutes or until juices run clear, turning once., Meanwhile, add broth to marinade to measure 2/3 cup. Pour into a small saucepan; bring to a boil. Boil for 5 minutes. Add rice and peas; cover and let stand for 5 minutes. Serve with chicken.

Nutrition Facts : Calories 405 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1114mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein.

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