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Baked Teriyaki Chicken

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner
Baked Teriyaki Chicken
Ingredients
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 cup low-sodium soy sauce
  • 1/2 cup white sugar
  • 1/4 cup mirin (Japanese sweet wine)
  • 4 teaspoons grated fresh ginger
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 4 skinless, boneless chicken breast halves
Instructions
1
Preheat your oven to the highest temperature setting, which is 400 degrees F (200 degrees C).
2
In a small bowl, blend cornstarch and water until smooth and free of lumps; reserve for later use. In a separate container, mix together soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes over medium heat until the mixture begins to bubble. Gradually incorporate the cornstarch mixture into the saucepan, stirring constantly. Continue cooking until the sauce thickens and comes to a boil; then lower the heat to a low simmer, stirring frequently, for approximately 10 minutes.
3
Pat dry chicken breasts with paper towels before placing them in a baking dish. Pour the prepared sauce over the chicken, ensuring all sides are coated.
4
Place the chicken breasts in the preheated oven and bake until they reach an internal temperature of at least 165 degrees F (75 degrees C), which should take around 25 to 30 minutes. Use a food thermometer to check the internal temperature, as it should read at least 165 degrees F (75 degrees C) for the chicken to be cooked through.