Oven Baked Chicken Teriyaki

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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 315 Calories

Ingredients

• ½ cup white sugar
• 2 tablespoons water
• 2 tablespoons cornstarch
• 4 skinless, boneless chicken breast halves
• 3 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• ¼ cup mirin (Japanese sweet wine)
• 1 cup low-sodium soy sauce
• 4 teaspoons grated fresh ginger

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 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).