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

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