Baked Teriyaki Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
332 kcal
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Course
Main Course
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Cuisine
Japanese
Baked Teriyaki Chicken
Description
This Baked Teriyaki Chicken recipe coats chicken breasts or thighs in a sauce made by simmering soy sauce, sugar, apple cider vinegar, garlic, ground ginger, sesame oil, and sesame seeds, thickened with cornstarch. Baking the coated chicken allows the sauce to caramelize slightly, creating a glossy, sticky glaze on the tender chicken pieces.
The combination of sweet, savory, and tangy elements delivers balanced flavor. The garlic and ginger add depth, while the sesame oil and seeds contribute noticeable aroma and texture. Baking rather than pan-frying lets the sauce fully envelop the chicken without extra oil.
Serve the chicken over rice, making an easy and structured dish where the sauce soaks into the grains. This preparation suits meal planning with its straightforward assembly and baking method.
Making the sauce ahead is possible, and reheating instructions or storage details help with preparing in advance or using leftovers effectively.
Ingredients
- 1½ pounds chicken breast boneless skinless, or thighs
- 1 tablespoon corn starch
- 1 tablespoon water
- ⅓ cup sugar
- ½ cup soy sauce
- ¼ cup apple cider vinegar
- 2 teaspoons garlic minced
- ½ teaspoon ground ginger
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 425°F. Line a baking dish with parchment or foil. Place the chicken in the baking dish and set aside.
- In a medium saucepan, whisk the cornstarch, water, sugar, soy sauce, apple cider vinegar, garlic, ginger, sesame oil, and sesame seeds. Bring the mixture to a simmer over medium-high heat. Simmer for 3-5 minutes, or until thickened.
- Remove the sauce from the heat and pour it over the chicken, covering the chicken completely. Bake for 25-30 minutes, or until the chicken is cooked through. Serve over rice.
Notes
- The sauce thickens more the longer it simmers and as it cools; adjust simmering time to desired thickness.
- You can prepare the sauce ahead and store it refrigerated for up to two weeks in an airtight container.
- Store leftover cooked chicken in an airtight container in the refrigerator for up to four days.
- Leftover chicken works well in rice bowls, wraps, salads, or sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 40g | 80% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 109mg | 36% |
| Sodium | 1819mg | 76% |
| Potassium | 711mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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