Best Ever Baked Teriyaki Chicken
This baked teriyaki chicken is juicy, flavorful, and incredibly easy to make. With a rich glaze made from soy sauce, garlic, and ginger, each bite delivers that perfect sweet and salty balance. Serve it over rice for a weeknight dinner the whole family will love.
Equipment
- 1 Mixing bowl for sauce whisking
Ingredients
Ingredients
- 4 Boneless skinless chicken breasts pounded to even thickness less than 1 inch
- 1 ⅓ cup Low sodium soy sauce divided
- ½ cup Water
- ½ cup Rice vinegar
- 1 cup Sugar
- 1 teaspoon Ground ginger
- ¼ teaspoon Crushed red pepper flakes
- 2 teaspoons Minced garlic
- 3 tablespoons Corn starch
- ½ teaspoon Sesame seeds
- Chopped green onions and steamed rice for serving
Instructions
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
- In a medium saucepan over medium heat, combine 1 cup soy sauce, water, rice vinegar, sugar, ground ginger, red pepper flakes, and minced garlic. Stir and bring to a simmer.
- In a small bowl, whisk the remaining ⅓ cup soy sauce with corn starch until smooth. Stir it into the simmering sauce and cook until thickened, about 5 minutes.
- Place the chicken breasts into the baking dish and pour half of the thickened sauce over the top to coat.
- Bake for 25 to 30 minutes until chicken is cooked through and juices run clear.
- Let the chicken rest for 5 minutes after baking. Then slice and drizzle with remaining sauce.
- Sprinkle sesame seeds and chopped green onions over the chicken and serve with steamed rice.
Notes
Sprinkle extra sesame seeds or stir in steamed veggies like broccoli or bell peppers for variety. Want it spicy? Stir in some sriracha!