Baked Teriyaki Chicken
Baked teriyaki chicken is smothered in a sweet and tangy homemade sauce and baked in the oven in under 30 minutes!
Servings: 4
Ingredients
- 1½ pounds boneless skinless chicken breast or thighs
- 1 tablespoon corn starch
- 1 tablespoon water
- ⅓ cup sugar
- ½ cup soy sauce
- ¼ cup apple cider vinegar
- 2 teaspoons minced garlic
- 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
To thicken, simply simmer the sauce longer. Also, note that it will thicken as it cools.
Prep ahead of time. Make the sauce ahead of time and store it in an airtight container in the fridge for up to 2 weeks.
Store leftovers in an airtight container in the fridge for up to 4 days. Leftover chicken can be eaten alone or added to rice, wraps, salads, or sandwiches.
Nutrition
Calories: 332kcal | Carbohydrates: 21g | Protein: 40g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 1819mg | Potassium: 711mg | Fiber: 1g | Sugar: 17g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg