Best Ever Baked Teriyaki Chicken
This baked teriyaki chicken recipe delivers tender, juicy breasts coated in a sticky, flavorful homemade teriyaki sauce—all in under 30 minutes start to finish.
Equipment
- 1 Mixing bowl Large
Ingredients
Main 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 your oven to 400°F and lightly grease a baking dish.
- In a medium saucepan, combine 1 cup soy sauce, water, rice vinegar, sugar, ground ginger, crushed red pepper flakes, and minced garlic. Bring to simmer on medium heat and stir occasionally.
- Whisk the remaining ⅓ cup soy sauce with the corn starch until smooth, and stir it into the simmering sauce. Cook for 5-7 minutes until thickened.
- Arrange chicken breasts in the greased baking dish, pour half the sauce over them. Reserve the remaining sauce.
- Bake for 25-30 minutes until the chicken is fully cooked through (no pink inside).
- Remove chicken, let rest briefly, slice and drizzle with reserved sauce. Sprinkle sesame seeds and garnish with green onions.
- Serve with steamed rice and enjoy.
Notes
Spice it up with 1 tablespoon of sriracha or mix in steamed veggies for a full dinner dish.