Oven Baked Chicken Teriyaki

            

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.

 

Ingredients

 

Directions

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).

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

 

Source: Allrecipes, com

 

 

 

Print Friendly, PDF & Email

Spicy Southwest Chicken Casserole

Fresh Grapefruit Juice Smoothie