Best Ever Baked Teriyaki Chicken
Juicy and flavorful baked teriyaki chicken made with a sweet and savory homemade sauce. Perfect for a weeknight meal or meal prep!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 boneless skinless chicken breasts pounded to less than 1 inch thickness
- 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 for garnish
- chopped green onions and steamed rice for serving
Instructions
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
- Lay chicken breasts in dish and pour over 1 cup soy sauce. Cover and refrigerate for 15–30 minutes.
- While marinating, combine remaining soy sauce, water, rice vinegar, sugar, ginger, pepper flakes, and garlic in a saucepan. Simmer to combine.
- Whisk cornstarch with water, stir into pan slowly and cook until thickened (3–5 minutes).
- Drain marinade, pour half the teriyaki sauce over chicken and bake 25–30 minutes.
- Baste halfway through baking for shiny glaze. Ensure internal temp reaches 165°F.
- Brush remaining sauce on top, sprinkle sesame seeds and serve with green onions and rice.
Notes
Spice it up with sriracha, or stir in steamed vegetables after baking for variety!