Name: Oven Baked Chicken Teriyaki
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Cornstarch - 2 tablespoons; Water - 2 tablespoons; Low-sodium soy sauce - 1 cup; White sugar - ½ cup; Mirin (Japanese sweet wine) - ¼ cup; Grated fresh ginger - 4 teaspoons; Garlic, minced - 3 cloves; Red pepper flakes - ¼ teaspoon; Skinless, boneless chicken breast halves - 4

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Oven Baked Chicken Teriyaki

1. Cornstarch - 2 tablespoons

2. Water - 2 tablespoons

3. Low-sodium soy sauce - 1 cup

4. White sugar - ½ cup

5. Mirin (Japanese sweet wine) - ¼ cup

6. Grated fresh ginger - 4 teaspoons

7. Garlic, minced - 3 cloves

8. Red pepper flakes - ¼ teaspoon

9. Skinless, boneless chicken breast halves - 4

How to cook deliciously - Oven Baked Chicken Teriyaki

1. Stage

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

2. Stage

Whisk cornstarch and water together in a small bowl until dissolved; set aside. 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. Stage

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

4. Stage

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). tonyLovesKalbi