Teriyaki Glazed Chicken Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
35 mins
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Total Time
1 hr 5 mins
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Servings
12
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Calories
300 kcal
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Course
Main Course
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Cuisine
Asian
Teriyaki Glazed Chicken Recipe
Description
This recipe starts by making a teriyaki sauce thickened with cornstarch and flavored with soy sauce, sugar, cider vinegar, sriracha, minced garlic, ground ginger, and black pepper. The sauce simmers gently until it thickens and becomes glossy. Chicken breasts are arranged in a baking dish greased lightly to prevent sticking, then brushed generously on both sides with the prepared sauce.
Cooking is done in the oven at 425 degrees Fahrenheit where the sauce glazes the chicken while it bakes through in about 35 minutes total. The dish finishes with the chicken fully cooked and juices running clear, coated in a sticky, balanced teriyaki glaze combining sweetness, acidity, savory notes, and mild spiciness from the sriracha.
This teriyaki glazed chicken can be served alongside steamed rice or vegetables for a straightforward and flavorful entrée that showcases the interplay of the glazed sauce and tender chicken. It is suitable for those looking for a baked chicken dish with a homemade teriyaki flavor.
The recipe notes that it is adapted from AllRecipes.com but includes all details needed to prepare successfully.
Ingredients
- 1 tablespoon cornstarch
- 1 tablespoon water cold
- 1/2 cup white sugar
- 1/2 cup soy sauce
- 1/4 cup cider vinegar
- 2 tablespoons sriracha
- 1 clove garlic minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper ground
- 12 boneless skinless chicken breasts
Instructions
- Preheat oven to 425 degrees F.
- In a medium saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, sriracha, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
- Bake in the preheated oven for 20 minutes. Turn pieces over, and bake for another 15 minutes, until no longer pink and juices run clear.
Notes
- Brush the sauce on chicken pieces thoroughly before baking and turn halfway to coat both sides evenly.
- Ensure chicken is cooked through with no pink inside and juices run clear after the baking time.
- The thick sauce simmers until it bubbles and coats the back of a spoon before application.
- Serve with rice or steamed vegetables to balance the flavorful glaze with mild sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 49g | 98% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 145mg | 48% |
| Sodium | 860mg | 36% |
| Potassium | 863mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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