Baked Teriyaki Chicken

bakedteriyakititle3

I hope that you had a wonderful holiday!  I announced last week that I found out that I am having a girl!!!  After two boys I can hardly contain my excitement and this is the best Christmas gift I could have asked for.  I am already stocking up on bows and everything PINK!

I don’t know about you guys but I am so sick of the holiday eating and treats!  I am ready to go back to eating healthier and a normal routine.  The holidays are busy and don’t get me wrong, the treats are nice, but now its time to start eating better.

I decided to take a family favorite and bake it.  You can never go wrong with an amazing homemade teriyaki glaze.  And baking the chicken still keeps it light and delicious.  The glaze is to die for.  It is a sweet and delicious teriyaki glaze baked with tender and moist chicken.  Perfect served over some rice and a side of veggies and the best part…  the entire family will love it!

4.3 from 4 reviews
Baked Teriyaki Chicken
 
Prep time
Cook time
Total time
 
A delicious sweet teriyaki glaze that is light and delicious! The whole family will love it!
Author:
Serves: 4
Ingredients
  • 4 Boneless Skinless Chicken Breasts
  • 1 tbsp corn starch
  • 1 tbsp cold water
  • 1⁄2 cup white sugar
  • 1⁄2 cup soy sauce
  • 1⁄4 cup cider vinegar
  • 1 clove garlic, minced
  • 1⁄4 tsp ground ginger
  • 1⁄4 tsp ground black pepper
  • green onions for garnish
Instructions
  1. In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger,cold water, and cornstarch, black pepper. Turn the heat to medium high until it comes to a boil and reduce heat to low. Whisk until the sauce starts to thicken.
  2. Line a 9x13 with aluminum foil and spray with cooking spray. This helps for easier clean up. Preheat oven to 425 degrees. Lightly sprinkle each side of the chicken with pepper.
  3. Lay the chicken in the pan and generously coat each side of the chicken breast with the teriyaki glaze. Cook for about 30-35 minutes or until the chicken is no longer pink and the juices run clear. Brush each side with the glaze every 10 minutes while cooking. When finished, serve over rice and pour the rest of the sauce over the chicken and rice.

 

 

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Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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Comments

  1. Congratulations on your baby girl, Alyssa! I have two boys followed by a girl as well (ages 6, 4, and 15 months) and it’s a really fun combo. The big brothers are already extremely protective and baby girl has no choice but to love PINK! Congrats again and have fun getting ready for her arrival! 🙂

  2. What do you do with the corn starch, water and sugar? They are no place in the directions.

  3. Barbara Sullivan says:

    I’m looking forward to trying this recipe. Did you mean to include the cornstarch, water & sugar in the saucepan? Thanks. Barbara

  4. WooHoo!! Congrats to you and hubby….a girl!!
    How wonderful for you, just wait till all the fun starts! I see you have already started with the girly things…..let the good times roll!!
    This is a nice change up for me. I usually cook mine in a wok, never thought of baking it.
    Thanks for a new-to-me recipe.

  5. Yay, so happy for you and your family Alyssa, congratulations on your baby girl 🙂 Definitely the best Christmas present! Our baby girl is due in March and we can’t wait for her big brother to meet her too 🙂 Love teriyaki chicken and your baked version looks fantastic:) Hope you and your family had a wonderful Christmas and enjoy the rest of the holidays and new year!

  6. BradyBunchezOfOatzx says:

    Very tasty, yet so simple to make!!…. Congratulations on your third little one….

  7. This has become a favorite in our home. Family loves sauce on pork tenderloin as well.

  8. The flavor of this is delicious! I think next time I’ll try just throwing it in the crock pot instead, so its a little easier and can really soak up the flavor. (and just so you know, you don’t have the sugar listed in the directions part of the recipe.)

  9. Sounds yummy. Only big problem is you’re recipe says to pour the marinade over the cooked chicken. The same marinade that you use to coat the RAW chicken in….? Unless I misread.

  10. Just made this tonight! Soooo tasty! Mmmmm……

  11. Hi there. I am excited to make this. Does the sugar go right into Step 1 as well? Thank you.

  12. Absolutely perfect. It was so yummy it made my husband’s eyes roll in the back of his head. This dish was also very easy to make and an easy cleanup. Definitely making this again.

  13. Tracy Foster says:

    We love this recipe! I have even made these as freezer meals as well! I take disposable pans, put the chicken in, pour the sauce over, and freeze. Then when we want to eat them, I take them right out of the freezer and cook frozen (you could defrost too). I like a lot of teriyaki sauce, so I tend to make extra sauce 🙂

  14. Hello I was wondering if we really needed the cider vinegar for this recipe

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