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Oven Baked Chicken Teriyaki

Oven Baked Chicken Teriyaki

Cost $12, save $10

Source: Recommended by CookPal

  • 45 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Liquid and Seasoning

    • 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

  • Protein

    • 🍗 4 skinless, boneless chicken breast halves

STEPS

1

Preheat oven to 400 degrees F (200 degrees C).

2

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.

3

Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.

4

Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.

5

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).

NUTRIENTS

Per 1 serving

🔥

315

Calories

  • 28
    Protein
  • 40
    Carbs
  • 3
    Fats

💡 For extra flavor, marinate the chicken in the sauce for 1-2 hours before baking.Serve with steamed rice and vegetables for a complete meal.You can substitute honey for sugar for a natural sweetener.