Baked Teriyaki Chicken

Baked Teriyaki Chicken

I have been on a teriyaki kick lately and it is killing my sugar levels.

But grilled and baked chicken are two of my go to meals and this recipe is so good that I just had to put it on the blog.

I added a nice cheesy macaroni and cheese side for the starch. I also served a great strawberry and pineapple spinach salad.

These are the INGREDIENTS You will need:

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 6 skinless boneless chicken breasts

These are THE INSTRUCTIONS for preparation:

• In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

I could eat this every night, but my common sense holds me back.

The family will ask for the Baked Teriyaki Chicken when they know there are chicken breasts in the fridge.

They are a nice twist in my regular baked chicken.

I never have leftovers either. The recipe is easy and comes together quickly.

If you make a bit more of the teriyaki sauce it goes well with rice and salmon too!

I really hope you give this meal a try!

Baked Teriyaki Chicken

Soy sauce, sugar and ginger are mixed together as a marinade and glaze for this great tasting chicken!

4.5 from 2 votes

Print Pin Rate

Course: Dinner

Cuisine: Chinese

Keyword: chicken, soy sauce

Method: Bake

Skill Level: Intermediate

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Adjust Servings: 6

Calories: 272kcal

Author: Marilyn

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Ingredients

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 6 skinless boneless chicken breasts

Instructions

• In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 272kcal (14%) | Carbohydrates: 19.9g (7%) | Protein: 24.7g (49%) | Fat: 9.8g (15%) | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 85mg (28%) | Sodium: 1282mg (53%) | Potassium: 0mg | Fiber: 0.2g (1%) | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

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