Teriyaki is a favorite of mine and I love the tangy flavors that accompany either chicken or shrimp. I’ve even tried salmon with teriyaki which is now a new favorite of mine. This recipe for homemade baked chicken teriyaki is simple and flavorful. The best part is I used low sodium soy sauce where you would normally have regular soy sauce in take out. For those of us watching our blood pressure, this was a must.
Baked Chicken Teriyaki Ingredients
2 tablespoons cornstarch
2 tablespoons water
1 cup low-sodium soy sauce
1/2 cup white sugar
1/4 cup mirin (Japanese sweet wine) I substituted 1/4 cup white cooking wine & 1 Tablespoon honey
4 teaspoons grated fresh ginger
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 skinless, boneless chicken breast halves, cut to bitesize pieces
Whisk cornstarch and water together in a small bowl until dissolved. Combine soy sauce, sugar, mirin (or my substitution), 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).
For complete nutrition information, click the Magic button
For more delicious chicken recipes, hop on over to my Chicken & Turkey Pinterest Board and take a look around.
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Featured on Friday Food Frenzy April 12, 2013