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My review
Oven Baked Chicken Teriyaki
Jennifer
"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."
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Ingredients
50 m servings 315 calsOriginal recipe yields 4 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
- 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).
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 315 calories; 2.9 g fat; 39.9 g carbohydrates; 28.1 g protein; 67 mg cholesterol; 2185 mg sodium. Full nutrition
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Reviews
Read all reviews 153196 Ratings
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Most helpful positive review
9/17/2012
Very easy and pretty good. I made it on a skillet rather than in the oven because I needed it to cook faster. Instead of mirin, I used sweet marsala (I looked up substitutions and that was the t...
Most helpful critical review
2/16/2013
The recipe called for WAY too much ginger, and I only used half of the amount that it called for because I didn't have enough to begin with. It also didn't have much taste at all, probably due t...
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9/17/2012
Very easy and pretty good. I made it on a skillet rather than in the oven because I needed it to cook faster. Instead of mirin, I used sweet marsala (I looked up substitutions and that was the t...
9/14/2012
This was AMAZING! I am going to make the sauce again this weekend to put on grilled porkchops! My whole family loved it. Also, I made extra sauce and mixed it with rice noodles. Yum!
11/26/2012
Great recipe, nice and easy, but personally I would a little less ginger maybe only 3 teaspoons, I found it slightly overpowering. But a great recipe. Goes really well with these beans; http://a...
2/17/2013
I really liked this recipe! I was skeptical, but happily surprised. I followed the sauce recipe exactly except used chicken broth instead of mirin (not a staple in my kitchen). And the only o...
1/14/2013
This sauce is delicious! I cut my chicken into strips and cooked them up in a frying pan with some oil and then put it all over rice.
2/25/2013
Awesome! I keep my ginger in the freezer and didn't realize I had so little, which amounted to about half of what is listed in this recipe. To us, and we're ginger lovers, and it turned out to...
9/10/2012
My family really liked this easy recipe i added broccoliand it was better than any take out! Next time i plan on using less sugar and trying it with beef
1/21/2013
This was a wonderful recipe! It was so good!! Just to caution folks, I used regular soy sauce because I didn't have low-sodium soy sauce and it came out a bit too salty. I would definitely rec...