Description
This Baked Teriyaki Chicken recipe features tender, juicy chicken breasts coated in a flavorful homemade teriyaki sauce. The sauce is made from a savory blend of low-sodium soy sauce, brown sugar, honey, rice wine vinegar, ginger, and garlic, thickened to perfection and baked with the chicken. It’s a simple yet delicious dish perfect for a weeknight dinner, garnished with sesame seeds for a delightful crunch.
Ingredients
Scale
For the Teriyaki Chicken:
- 4 large chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to season
- 1 cup homemade teriyaki sauce (or your favorite store-bought version), plus more for serving
- Sesame seeds, to garnish
For the Homemade Teriyaki Sauce:
- 1 cup low-sodium soy sauce
- ¾ cup brown sugar
- 2 tablespoons honey
- 3 tablespoons rice wine vinegar
- ½ teaspoon ground ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil (optional)
- ¾ cup water, divided
- 3 tablespoons cornstarch, mixed with 4 tablespoons cold water
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and spray an 11 x 8-inch baking dish with non-stick cooking spray to prepare for baking the chicken.
- Make the Sauce Base: In a medium saucepan, whisk together the soy sauce, brown sugar, honey, rice wine vinegar, ground ginger, minced garlic, sesame oil (if using), and ¾ cup water over medium heat. Bring the mixture to a simmer, then reduce the heat to low and simmer gently for 3 to 4 minutes.
- Thicken the Sauce: Combine 3 tablespoons of cornstarch with 4 tablespoons of cold water to create a slurry. Slowly whisk this slurry into the simmering sauce and continue to cook, stirring frequently, until the sauce thickens, about 2 to 3 minutes. Remove from heat.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Place them in a single layer in the prepared baking dish. Drizzle with olive oil and season both sides with salt and pepper. Pour half of the prepared teriyaki sauce (about 1 cup) over the chicken. Use a fork or kitchen tongs to turn and coat the chicken thoroughly with the sauce.
- Bake the Chicken: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and continue baking for an additional 5 to 15 minutes, or until the internal temperature of the chicken reaches 160°F (71°C) when measured with a digital meat thermometer.
- Rest and Serve: Allow the chicken to rest for 5 minutes after baking. Slice the chicken and serve with the remaining teriyaki sauce. Garnish with sliced green onions and sesame seeds, if desired.
Notes
- If you prefer a thinner sauce, you can omit the cornstarch when making the teriyaki sauce.
- Store leftover teriyaki sauce in a sealed container in the refrigerator for up to 2 weeks.
- Leftover baked chicken can be refrigerated for up to 4 days.
- Serve the chicken with steamed rice, quinoa, cauliflower rice, or your favorite vegetables such as garlic bok choy or steamed broccoli.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 34 g
- Cholesterol: 85 mg
