Description
This Baked Teriyaki Chicken recipe features tender chicken breasts coated in a rich, homemade teriyaki sauce made from soy sauce, brown sugar, honey, and aromatic spices. Baked to perfection and garnished with sesame seeds, this dish is quick, flavorful, and perfect for an easy weeknight dinner.
Ingredients
Scale
For the Teriyaki Chicken:
- 4 large chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to season
- 1 cup homemade teriyaki sauce (or your favorite store-bought version), plus more for serving
- Sesame seeds, to garnish
For the Homemade Teriyaki Sauce:
- 1 cup low-sodium soy sauce
- ¾ cup brown sugar
- 2 tablespoons honey
- 3 tablespoons rice wine vinegar
- ½ teaspoon ground ginger
- ½ clove garlic, minced
- 1 tablespoon sesame oil (optional)
- ¾ cup water, divided
- 3 tablespoons cornstarch mixed with 4 tablespoons cold water
Instructions
- Preheat and prepare dish: Preheat the oven to 400°F (200°C) and spray a large 11 x 8-inch baking dish with non-stick cooking spray to prevent sticking.
- Make the sauce base: In a medium saucepan, whisk together soy sauce, brown sugar, honey, rice wine vinegar, ground ginger, minced garlic, sesame oil (if using), and ¾ cup water over medium heat. Bring the mixture to a simmer, then reduce heat to low and simmer for 3-4 minutes to blend the flavors.
- Thicken the sauce: Whisk together cornstarch and cold water to make a slurry, then slowly add it to the simmering sauce while whisking constantly. Cook for 2-3 minutes until the sauce thickens, then remove from heat.
- Prepare the chicken: Pat the chicken breasts dry with paper towels and place them in a single layer in the prepared baking dish. Drizzle with olive oil and season both sides with salt and pepper. Pour half of the teriyaki sauce (about 1 cup) over the chicken. Use a fork or tongs to turn the chicken several times, coating it fully with the sauce.
- Bake the chicken: Cover the dish with foil to tent it and bake for 20 minutes. Then remove the foil and bake an additional 5 to 15 minutes, or until the internal temperature of the chicken reaches 160°F (71°C) when checked with a meat thermometer.
- Rest and serve: Allow the chicken to rest for 5 minutes before slicing. Serve with the remaining teriyaki sauce drizzled on top and garnish with sesame seeds and sliced green onions if desired.
Notes
- If you prefer a thinner sauce, you can omit the cornstarch used for thickening.
- Store leftover teriyaki sauce in a sealed container in the refrigerator for up to 2 weeks.
- Leftover baked chicken can be kept refrigerated for up to 4 days.
- This dish pairs well with rice, quinoa, cauliflower rice, and vegetables like garlic bok choy or steamed broccoli.
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 200g)
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 85 mg
