Ingredients
- 2 pounds boneless skinless chicken breasts (about 3–4 large breasts)
- ½ cup soy sauce
- ½ cup granulated sugar
- ¼ cup rice vinegar
- 1 clove garlic, minced
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Spray a 13x9x2-inch baking dish with nonstick spray. Place chicken breasts in the dish.
- In a medium saucepan, whisk together soy sauce, sugar, rice vinegar, garlic, ginger, and black pepper.
- In a small bowl, mix cornstarch and water until dissolved. Add this slurry to the saucepan and whisk to combine.
- Heat the sauce over medium-high heat until it comes to a boil. Reduce to low and whisk until slightly thickened.
- Pour the teriyaki sauce evenly over the chicken in the baking dish.
- Bake for 20 minutes. Then spoon some sauce from the pan over the chicken. Continue baking for another 15 minutes, or until chicken is fully cooked (internal temp of 165°F).
- Remove from oven, garnish with chopped green onions and sesame seeds.
- Serve hot over rice or steamed vegetables.
Notes
- Use low-sodium soy sauce to reduce overall sodium content.
- Cut chicken into smaller pieces before baking for quicker cooking and better sauce coverage.
- Double the sauce if you prefer extra glaze for serving over rice.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 384
- Sugar: 26g
- Sodium: 1883mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 51g
- Cholesterol: 145mg
