Baked Chicken Teriyaki Recipe | Oven Baked Teriyaki Chicken
Servings: 4 servings
Calories: 388kcal
Calories: 388kcal | Carbohydrates: 27g | Protein: 52g | Fat: 7g | Fiber: 1g | Sugar: 23g
Ingredients
- 4 Chicken Breasts
- 1/2 cup Soy Sauce
- 1/4 cup Brown Sugar
- 3 cloves Garlic minced
- 1 tbsp Ginger freshly grated
- 2 tbsp Honey
- 2 tbsp Rice Vinegar
- 1 tbsp Cornstarch
- 1 tbsp Water
- 1 tbsp Sesame Seeds
- 2 Green Onions diced
Instructions
- Prepare the Chicken. Start by preheating your oven to 400°F. Pat the chicken dry with paper towels. Dry chicken will result in a better texture. Place the chicken in a baking dish.
- Make the Teriyaki Sauce. In a small saucepan, combine soy sauce, brown sugar, minced garlic, grated ginger, honey, and rice vinegar. Bring to a boil over medium heat. In a small bowl, mix cornstarch with water to create a slurry. Add the slurry to the saucepan and stir until the sauce thickens.
- Bake to Perfection. Pour half of the teriyaki sauce over the chicken in the baking dish. Bake in the preheated oven for 25-30 minutes, basting with the remaining sauce halfway through the cooking time. The chicken should be golden brown and cooked through.
- Garnish and Serve. Once the chicken is cooked, transfer it to a serving platter. Sprinkle sesame seeds and chopped green onions over the top for a burst of color and added freshness.