Oven Baked Chicken Teriyaki
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Cornstarch2 tbsps
Water1 cup
Soy Sauce (low-sodium)1 cup
White Sugar4 tsps
Ginger (grated fresh)3 cloves
Garlic (minced)1 tsp
Red Pepper FlakeDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Whisk cornstarch and water together in a small bowl until dissolved
3
Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer
4
Slowly whisk in cornstarch mixture
5
Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes
6
Pat chicken dry with paper towels; arrange in a baking dish
7
Pour sauce over chicken breasts, coating all sides
8
Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes
9
An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C)