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Baked Chicken Teriyaki: the tasty, easy recipe

Total time: 15 Min
Difficulty: Low
Serves: 6 people
By Cookist
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Ingredients
Corn starch
1 tbsp
Sugar
1/2 cup
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!

Instructions

  • 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.

Tips

-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.

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