Oven Baked Chicken Teriyaki Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - cornstarch
  • 2 tablespoons - water
  • 1 cups - low-sodium soy sauce
  • 1/2 cups - white sugar
  • 1/4 cups - mirin (Japanese sweet wine)
  • 4 teaspoons - grated fresh ginger
  • 3 cloves - garlic, minced
  • 1/4 teaspoons - red pepper flakes
  • 4 - skinless, boneless chicken breast halves
  • - cooked rice, optional, for serving with
  • Directions:

    Preheat oven to 400 degrees F (200 degrees C).

    Whisk cornstarch and water together in a small bowl until dissolved.

    Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.

    Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.

    Bake chicken breasts until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

    Brief Description

    Wonderful baked chicken with minimal mess.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Oriental

    Prep Time: 15 min
    Cook Time: 35 min


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    Posted On:

    May 16, 2017

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