Best Ever Baked Teriyaki Chicken
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
402 kcal
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Course
Main Course
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Cuisine
Chinese
Best Ever Baked Teriyaki Chicken
Description
"Best Ever Baked Teriyaki Chicken" begins by pounding chicken breasts to an even thickness. A teriyaki sauce is prepared by boiling soy sauce, rice vinegar, sugar, garlic, ginger, and red pepper flakes. Cornstarch dissolved in additional soy sauce thickens this mixture into a glossy sauce. Half the sauce is poured over the chicken before baking, coating the meat and helping it cook evenly with a flavorful glaze.
The chicken bakes covered at 400°F until cooked through and tender, then the excess liquid is drained and the reserved sauce is poured over it for extra shine and flavor. The texture combines a juicy interior with a sticky, sweet-salty exterior enriched by sesame seeds. Chopped green onions add freshness and color at serving.
This dish pairs well with steamed rice, which absorbs the sauce and complements the bold flavors. Optional additions include adding sriracha for heat or tossing in stir-fried vegetables after cooking for extra variety and nutrition.
Note that the recipe encourages controlling spice and vegetable additions to customize the meal and suggests using low sodium soy sauce to manage saltiness. The sauce thickening step ensures the glaze is not watery.
Ingredients
- 4 chicken breast pounded to even thickness less than 1 inch, boneless skinless
- 1 ⅓ cup soy sauce divided, low sodium
- ½ cup water
- ½ cup rice vinegar
- 1 cup sugar
- 1 teaspoon ground ginger
- ¼ teaspoon red pepper flakes crushed
- 2 teaspoons garlic minced
- 3 tablespoons corn starch
- ½ teaspoon sesame seeds
- green onions chopped, for serving
- Steamed rice chopped, for serving
Instructions
- Preheat oven to 400 degrees and grease a large baking dish or rimmed baking sheet. Arrange chicken in a single layer in the baking dish.
- In a medium sauce pan over high heat combine 1 cup soy sauce, water, rice vinegar, ginger, sugar, crushed red pepper flakes, and garlic and stir to combine. Bring to a boil.
- Once sauce is boiling, whisk together remaining 1/3 cup soy sauce and corn starch until dissolved and stir mixture into boiling sauce. Stir 1-2 minutes until sauce is thickened.
- Remove from heat, stir in sesame seeds, and pour half of the sauce over the chicken in the baking dish. Reserve the remaining sauce for later. Use a fork or tongs to turn chicken over a couple of times to coat in the sauce.
- Cover the baking dish with foil and bake for about 20-25 minutes until chicken is completely cooked through. Drain excess liquid from the baking dish and pour remaining sauce over chicken. Garnish with chopped green onions and additional sesame seeds and serve over rice as desired.
Notes
- Add 1 tablespoon sriracha sauce to the teriyaki glaze for a spicy variation.
- After baking, stir in steamed vegetables like broccoli or bell peppers to make a complete meal.
- Use low sodium soy sauce to balance the salt level in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 64g | 21% |
| Protein | 29g | 58% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 2970mg | 124% |
| Potassium | 571mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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