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.

Jennifer
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

315 calories; 2.9 g total fat; 67 mg cholesterol; 2185 mg sodium. 39.9 g carbohydrates; 28.1 g protein; Full Nutrition

Reviews (169)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/17/2012
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 top suggestion a sweet wine. Sherry wine or white wine with a bit of sugar added to it can also be used) Read More
(577)

Most helpful critical review

Rating: 2 stars
02/18/2013
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 to the low sodium soy sauce. Very bland. Read More
(15)
218 Ratings
  • 5 star values: 149
  • 4 star values: 40
  • 3 star values: 16
  • 2 star values: 10
  • 1 star values: 3
Rating: 4 stars
09/17/2012
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 top suggestion a sweet wine. Sherry wine or white wine with a bit of sugar added to it can also be used) Read More
(577)
Rating: 4 stars
09/17/2012
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 top suggestion a sweet wine. Sherry wine or white wine with a bit of sugar added to it can also be used) Read More
(577)
Rating: 5 stars
09/14/2012
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! Read More
(468)
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Rating: 5 stars
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://allrecipes.com/recipe/chinese-buffet-green-beans/detail.aspx Read More
(398)
Rating: 5 stars
02/17/2013
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 other changes I made were using one less breast and adding shrooms and onions. One tip which others have also suggested use low-sodium soy sauce. It was pretty salty and I added no salt to the meat or veg when sauteeing. I also did this on the stovetop instead of in the oven. I will definitely make this one again! Read More
(49)
Rating: 5 stars
02/25/2013
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 be a perfect amount. Didn't have the sweet wine but used Rice wine vinegar and 1/2 tsp. sugar. We loved it grandkids have asked for it since and their mom asked for the recipe because the kids were asking for her to make it at home. Very tasty served with Asian style sticky rice steamed broccoli and the end result was perfect!! MANY thanks!! Read More
(39)
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Rating: 5 stars
01/14/2013
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. Read More
(37)
Rating: 5 stars
09/10/2012
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 Read More
(35)
Rating: 5 stars
01/21/2013
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 recommend using low-sodium soy sauce as the recipe indicated. Read More
(25)
Rating: 5 stars
11/20/2012
Super easy! I didn't have low sodium soy sauce so used 1/3 cup regular soy sauce. I also used white wine instead. I cooked 22 min in the oven and it was very moist. Served over rice with edamame. Read More
(25)
Rating: 2 stars
02/18/2013
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 to the low sodium soy sauce. Very bland. Read More
(15)