Baked Chicken Teriyaki Recipe
User Reviews
5
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Prep Time
1 hr 10 mins
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Cook Time
30 mins
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Total Time
1 hr 40 mins
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Servings
6
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Calories
207 kcal
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Course
Main Course
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Cuisine
Chinese
Baked Chicken Teriyaki Recipe
Description
This Baked Chicken Teriyaki Recipe begins with chopping large chicken breasts into bite-sized chunks, then marinating them in a mixture of sugar, soy sauce or teriyaki sauce, minced ginger, and garlic. The marinade balances sweet and savory flavors with aromatic ginger and garlic adding depth. The chicken is refrigerated to let the flavors meld.
After marinating, the chicken is baked at 350°F until fully cooked, allowing the marinade to thicken into a glaze. The result is moist pieces with a caramelized surface and a pronounced teriyaki flavor.
Serve the chicken over rice to soak up the sauce for a simple, satisfying meal that highlights the balance of sweetness and umami in the marinade.
If the sauce thickens too much during marinating or baking, thinning with a bit of cold water helps maintain the right consistency for coating the chicken well.
Ingredients
- 3 chicken breast large
- ½ cup sugar
- ½ cup soy sauce or teriyaki sauce or a combination of both
- 2 tablespoons ginger or 3 teaspoons ground ginger, fresh grated
- 2 teaspoon garlic minced
Instructions
- Mix sugar through garlic in a large mixing bowl.
- Chop chicken into bite size chunks. (Note - Chopping raw chicken is icky. I know some of you are not bothered by raw meat, but most of you know that I am. It's just something I avoid if at all possible. When I do have to chop raw chicken, I prefer to do it if it is still semi-frozen. Yes, it is very cold to handle, but it is also a lot less icky.)
- Add chicken to the sugar soy sauce marinade in the large mixing bowl. Mix well.
- Pour chicken mixture into prepared pan. Cover the top of the chicken and let sit in refrigerator at least 1 hour.
- When you are ready to bake, take the dish out of the refrigerator. Preheat oven to 350 F (175 C). (Or 400 degrees but adjust cooking time) Bake for 30-40 minutes or until chicken is cooked through and no longer pink.
- Serve over rice. Yum!
Notes
- If the teriyaki sauce becomes too thick, thin it with a small amount of cold water to maintain the desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 26g | 52% |
| Fat | 2g | 3% |
| Cholesterol | 72mg | 24% |
| Sodium | 1212mg | 51% |
| Potassium | 468mg | 10% |
| Sugar | 17g | 34% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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