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.
1- Preheat oven to 400 degrees F (200 degrees C).
2- Whisk cornstarch and water together in a small bowl until dissolved. 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.
3- Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
4- 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).
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Source: Allrecipes, com