- 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
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.