Ingredients
For the chicken
- 2 lbs boneless, skinless chicken breasts (3-4 large breasts)
For the teriyaki sauce
- ½ cup soy sauce (low sodium recommended)
- ½ cup granulated sugar
- ¼ cup rice vinegar
- 1 clove garlic, minced
- ¼ tsp ground ginger
- ¼ tsp black pepper
- 1 Tbsp cornstarch (dissolved in 1 Tbsp water)
For garnish
- to taste green onions, chopped
- to taste sesame seeds
Method
Preparation
- Preheat your oven to 400°F (200°C). Lightly grease a 13x9x2-inch baking dish with non-stick cooking spray.
- Arrange the chicken breasts in the prepared baking dish, spacing them evenly.
Making the Sauce
- In a medium saucepan, whisk together soy sauce, sugar, rice vinegar, garlic, ginger, and black pepper.
- Mix the cornstarch and water to create a slurry, then stir it into the saucepan.
- Heat the sauce mixture over medium-high heat until it starts to boil.
- Reduce heat to low and whisk continuously until thickened (about 3-5 minutes).
Baking the Chicken
- Pour the prepared teriyaki sauce evenly over the chicken.
- Bake uncovered for 20 minutes. Baste the chicken with the sauce, then bake for another 15 minutes or until the chicken is cooked through (internal temperature reaches 165°F).
Garnishing and Serving
- Let the chicken cool slightly. Garnish with chopped green onions and sesame seeds before serving.
- Serve hot with steamed rice, stir-fried vegetables, or a crisp salad for a complete meal.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 31gFat: 9gSaturated Fat: 2gSodium: 700mgFiber: 1gSugar: 14g
Notes
For extra flavor, marinate the chicken in the teriyaki sauce for a few hours or overnight before baking. If you like your sauce thicker, let it simmer a bit longer until it reaches your desired consistency. You can add vegetables such as broccoli or bell peppers to the baking dish during the last 15 minutes of cooking for a one-pan meal.
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