I have been on a teriyaki kick lately and it is killing my sugar. 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 hash brown side to this and also a great strawberry and pineapple spinach salad. I could eat this every night, but my common sense holds me back. I really hope you give this meal a try! I will be putting up the Cheesy Hash Brown Bake tomorrow so stay tuned and come back for more!
Baked Teriyaki Chicken
Soy sauce, sugar and ginger are mixed together as a marinade and glaze for this great tasting chicken!
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Adjust Servings: 6
Calories: 272kcal
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 9x13 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 | 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: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
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Karren Haller
March 28, 2016 at 8:52 PMI love a good teriyaki Chicken and your sauce recipe looks great. Printed!!
Marilyn Lesniak
March 28, 2016 at 9:51 PMThank you Karren! This reminds me to make it again soon.
Sandy Sandmeyer
August 30, 2015 at 9:49 PMThanks so much for posting your delicious recipe at the #AnythingGoes Link Party and for being our fearless leader!
Marilyn
August 30, 2015 at 10:02 PMThanks Sandy! As always you are just a great member of this team! I appreciate that!
Horace Williams Jr
August 30, 2015 at 8:35 PMLooks delicious Marilyn but me and mom are allergic to corn related products. Any substitute suggestions? Please advise. Thank you.
Marilyn
August 30, 2015 at 9:29 PMSorry to hear that Horace but good news! Got this from Recipe Magic:
Cornstarch is used to thicken liquids in a variety of recipes such as sauces, gravies, pies, puddings, and stir-fries. It can be replaced with flour, arrowroot, potato starch, tapioca, and even instant mashed potato granules.
Hope you give it a try! Let me know and thanks for visiting.
Maureen | Orgasmic Chef
March 28, 2015 at 4:39 AMI love teriyaki chicken, all sweet with lots of sauce to go with it. 🙂
Marilyn
March 28, 2015 at 9:02 AMMaureen, I am glad comments are working again! Do you think if I added artificial sweetener it would work? Or honey? I have to try it because I just live this too much!
Karren Haller
March 27, 2015 at 10:48 PMThis Teriyaki chicken looks delicious, I get on those kicks too with certain flavors.
Have a great weekend! Karren
Marilyn
March 28, 2015 at 8:59 AMKarren, I thought I was the only one that did that! Glad you stopped by and see you soon at the party!