Oven Baked Chicken Teriyaki
Description
Chicken is baked in a simple homemade teriyaki sauce for a quick and easy weeknight dinner.
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
Directions
1
Preheat oven to 400 degrees F (200 degrees C).
2
Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
3
Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
4
Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).