• Corn starch 1 tbsp
  • Sugar 1/2 cup • 470 kcal
  • Low sodium soy sauce 1/2 cup
  • Apple cider vinegar 1/4 cup
  • Garlic 1 clove, diced
  • Ground ginger 1/2 tsp
  • Black pepper 1/2 tsp
  • Chicken breasts 6 large
Calories refers to 100 gr of product

There is no need to ever buy teriyaki sauce when it is so easy to make (and turns out so amazingly mouth watering). The teriyaki sauce comes together in a matter of minutes and coats the chicken nicely. This dish is baked and not sautéed or fried which makes it a nice healthy option for lunch or dinner. Serve with white rice, cous cous or your choice of side dish to complete your perfect meal!

  • In a small saucepan, whisk together the cornstarch and sugar until there are no lumps.
  • Add the soy sauce, vinegar, diced garlic, ginger and black pepper to the sauce pan and whisk.
  • Cook the sauce over medium heat, allowing it to come to a boil and thicken. Turn the heat off once it begins to bubble.
  • Lay the chicken breasts on a foil or silpat lined sheet tray and coat both sides of the chicken with the teriyaki sauce. A spoon or pastry brush will work well to distribute the sauce.
  • Bake the chicken in a 350 ̊F oven for about 20 minutes or until the chicken is cooked and white all the way through.
  • Serve the chicken immediately while hot.


-Use 4 chicken thighs rather than chicken breasts which will bake very well in this sauce. As chicken thighs tend to be much thicker, bake them for about 30-40 minutes
-To really infuse the teriyaki flavor into the chicken, allow the chicken to soak in the sauce overnight then transfer to a pan when you are ready to bake, along with the sauce/marinade.
-Spice up your teriyaki sauce with a dash of hot sauce after it is done cooking. About 1 tablespoon of Sriracha certainly takes this recipe up a notch.