Description
Wonderful baked chicken with minimal mess to make for easy clean-up. My daughter says it’s her favorite teriyaki chicken ever! Can be easily adapted to your tastes and can also be done on the stove if you prefer. Serve over rice.
Ingredients
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup low-sodium soy sauce
- ½ cup white sugar
- ¼ cup mirin (Japanese sweet wine)
- 4 teaspoons grated fresh ginger
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 4 skinless, boneless chicken breast halves
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce
- sugar
- mirin
- ginger
- garlic
- and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low
- and simmer until thickened
- stirring often
- about 10 minutes.
- Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts
- coating all sides.
- Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear
- 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 4