Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4 PEOPLE
This is the best baked Teriyaki chicken you’ll ever make! Juicy chicken smothered in a wonderful, homemade teriyaki sauce made with a few simple ingredients.
2 tsp minced garlic
4 boneless skinless chicken breasts – pounded to even thickness less than 1”
½ c. water
½ c. rice vinegar
1 tsp ground ginger
½ tsp sesame seeds
3 tbsp corn starch
1 c. sugar
¼ tsp crushed red pepper flakes
chopped green onions and steamed rice, for serving
1 ⅓ c. low sodium soy sauce – divided
How to make Best Ever Baked Teriyaki Chicken
Step 1: Prepare the oven. Preheat it to 400 degrees. Oil a rimmed baking sheet or large baking dish.
Step 2: In the prepared baking sheet, arrange the chicken in a single layer.
Step 3: Place 1 cup soy sauce, water, rice vinegar, ginger, sugar, crushed red pepper flakes, and garlic in a medium saucepan. Stir well and bring to a boil over high heat.
Step 4: Combine the rest of the 1/3 c. soy sauce with cornstarch until dissolved. Stir this into the sauce once boiling for about 1 to 2 minutes or until the mixture has thickened.
Step 5: Take the pan off the heat, then stir in the sesame seeds. Over the chicken in the baking dish, pour half of the sauce, setting the rest aside for later. Turn the chicken a few times using a fork or tongs to coat.
Step 6: Tent the baking dish with foil and place it in the preheated oven. Bake the chicken for approximately 20 to 25 minutes or until the cooked through. Drain the liquid from the baking dish, then pour the rest of the sauce over the chicken.
Step 7: Serve the Teriyaki chicken garnished with some chopped green onions and additional sesame seeds. Enjoy over rice.
For a spicy kick, add a tbsp sriracha sauce to the dish.
After the dish is completely cooked, stir in steamed veggies such as broccoli, onions, bell peppers, or snow peas.
Calories: 402 kcal, Carbohydrates: 64 g, Protein: 29 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 72 mg, Sodium: 2970 mg, Potassium: 571 mg, Fiber: 1 g, Sugar: 51 g, Vitamin A: 71 IU, Vitamin C: 2 mg, Calcium: 23 mg, Iron: 2 mg