Ingredients for Baked Chicken Teriyaki
- 2 teaspoons cornstarch
- 1 cup water
- White Sugar (not found in recipe)
- 1/4 cup brown sugar
- 1/2 cup low sodium soy sauce
- Cider Vinegar (not found in recipe)
- Orange Juice (not found in recipe)
- 1 teaspoon garlic powder (equivalent to 2 cloves fresh garlic)
- 1 teaspoon ground ginger (equivalent to 2 tablespoons fresh ginger)
- 1/2 teaspoon ground black pepper
- 1 1/2 lbs skinless chicken thighs
- 1/2 cup honey
- 1 tablespoon sesame oil
- Cooked rice (for serving)
- Steamed broccoli (for serving)
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How to Make Baked Chicken Teriyaki
- Preheat oven to 425°F (220°C).
- In a medium bowl, whisk together the teriyaki sauce, soy sauce, honey, brown sugar, ginger, garlic, cornstarch, sesame oil, and pepper.
- Place chicken pieces in a lightly greased 9x13 inch baking dish.
- Pour the teriyaki sauce mixture over the chicken, ensuring each piece is coated.
- Bake for 30 minutes.
- Flip the chicken pieces and bake for another 10-15 minutes, or until the chicken is no longer pink and the juices run clear. Internal temperature should reach 165°F (74°C).
- For bone-in chicken breasts: Bake at 375°F (190°C) for 35-40 minutes.
- For boneless chicken breasts: Bake at 375°F (190°C) for 20-25 minutes.
- Spoon extra sauce over the chicken before serving.
- Serve immediately over rice and broccoli.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
111g
Fat
4g
Carbs
10g
