This may well become your family’s favorite recipe for teriyaki chicken. It is quite adaptable to individual tastes, and you can make it in the oven, as described, or on the stove.
- Yield: 4 Servings
- Total Time: 55 Minutes
- 2 tbsp of corn starch
- 2 tbsp of water, filtered
- 1 cup of soy sauce, low sodium
- ½ cup of sugar, granulated
- ¼ cup of mirin
- 4 tbsp of ginger, grated
- 3 minced garlic cloves
- ¼ tsp of pepper flakes, red
- 4 halved chicken breasts, boneless, skinless
How to Make It
- Preheat the oven to 400F.
- Whisk water and corn starch together in small sized bowl till corn starch dissolves.
- Combine the soy sauce, pepper flakes, garlic, ginger, mirin and sugar together in sauce pan on med. heat till mixture begins simmering. Whisk in the corn starch mixture slowly.
- Bring to boil, then reduce the heat to med-low. Simmer till it thickens while stirring often. This usually takes 10 minutes or so.
- Pat the chicken dry. Arrange it in baking dish. Pour the sauce over the chicken and coat each side well.
- Bake the chicken breasts at 400F till meat isn’t pink in center anymore. Juices should run clear. This generally takes 25-30 minutes. Thermometer inserted in center of meat should read 165F or higher. Serve.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.