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Oven Baked Chicken Teriyaki

Oven Baked Chicken Teriyaki

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Jennifer

Jennifer

Wonderful baked chicken with minimal mess to make for easy clean-up. My daughter says it's her favorite teriyaki chicken ever! Can be easily adapted to your tastes and can also be done on the stove if you prefer. Serve over rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 2185 mg
  • 87%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
  4. Bake chicken breasts in the preheated oven 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).
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LatinaCook
519

LatinaCook

9/17/2012

Very easy and pretty good. I made it on a skillet rather than in the oven because I needed it to cook faster. Instead of mirin, I used sweet marsala (I looked up substitutions and that was the top suggestion, a sweet wine. Sherry wine or white wine with a bit of sugar added to it can also be used)

Eye
448

Eye

9/14/2012

This was AMAZING! I am going to make the sauce again this weekend to put on grilled porkchops! My whole family loved it. Also, I made extra sauce and mixed it with rice noodles. Yum!

CookingGod
379

CookingGod

11/26/2012

Great recipe, nice and easy, but personally I would a little less ginger maybe only 3 teaspoons, I found it slightly overpowering. But a great recipe. Goes really well with these beans; http://allrecipes.com/recipe/chinese-buffet-green-beans/detail.aspx

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