An easy-to-make, Japanese-inspired baked chicken dish that requires little effort for big flavor. Try it with Ginger-Soy Soba noodles on the side!

DJSayaka
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Ingredients

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

Directions

Instructions Checklist
  • Mix white miso, sake, soy sauce, brown sugar, and sesame oil together in an ovensafe glass or ceramic baking dish. Stir in chicken strips. Cover with plastic wrap and let marinate in the refrigerator, at least 30 minutes.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • Bake in the preheated oven until marinade has thickened and an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 30 to 35 minutes.

Cook's Note:

Use low-sodium soy sauce if preferred.

Partner Tip

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

Nutrition Facts

323 calories; 6.1 g total fat; 65 mg cholesterol; 2804 mg sodium. 29.2 g carbohydrates; 28.5 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/16/2017
Good flavor but the sauce never thickened. I decided to add two teaspoons cornstarch to the sauce and the microwaved it for a minute to thicken it up. Read More
(1)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/16/2017
Good flavor but the sauce never thickened. I decided to add two teaspoons cornstarch to the sauce and the microwaved it for a minute to thicken it up. Read More
(1)
Rating: 4 stars
01/16/2017
Good flavor but the sauce never thickened. I decided to add two teaspoons cornstarch to the sauce and the microwaved it for a minute to thicken it up. Read More
(1)
Rating: 4 stars
07/09/2019
I made a variation of this on the stove. Sautéd one whole cut up chicken in a little bit of Canola and sesame oil with a thickly sliced onion to brown it slightly. Skipped the Sake added a bit of ginger and garlic paste to the ingredients and added to the chicken. Covered it up and let it simmer for 20-30 minutes. The sauce thickened a little but I added a bit of cornstarch and water mixture at the end to thicken it even more. Served it with steamed Japanese rice. Read More
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Rating: 5 stars
03/29/2017
Savory sweet salty and delicious. Read More