Tuesday, October 19, 2010

baked teriyaki chicken

It's easy enough to run to the store and buy a bottle of teriyaki sauce, pour it over chicken and bake it.  There are some decent brands out there that don't include high fructose corn syrup and other genetically modified ingredients such as Soy Vay, Natures Promise and Trader Joes.  However, all of them contain sesame seeds and my kids freak out at the sight of them splattered all over their chicken.  The sodium content tends to be a little too high in those bottled brands as well.  I came across an easy recipe for teriyaki sauce that can be quickly mixed up in a small sauce pan.  I usually use the sauce for baked chicken but it would work well as a marinade for grilling or on wings!

Prep Ahead Plan:  It takes about 5-10 minutes to thicken the sauce in a sauce pan.  I do this the night before and pour it over the chicken in a 9 X 13 baking dish.  I cover the baking dish with foil until I am ready to bake it the next evening!  We serve it with mixed steamed veggies and rice!

Baked Teriyaki Chicken


  • 2 T cornstarch
  • 2 T cold water
  • 1 cup white sugar
  • 1 cup reduced sodium soy sauce
  • 1/2 cup cider vinegar
  • 2 cloves garlic, minced or crushed
  • 1 t ground ginger
  • 1/2 teaspoon ground black pepper
  • 6 boneless, skinless chicken breasts


  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles (about 5-10 minutes)
  2. Preheat oven to 350 degrees F.
  3. Place chicken in a lightly greased (or sprayed) 9x13 inch baking dish. Pour sauce over chicken.  Flip each piece of chicken so that it is completely covered with sauce.
  4. Bake,covered, in a preheated oven for 35-45 minutes, until no longer pink and juices run clear. I like very thin chicken breast so mine are usually done within 35 minutes!
  5. Serve with rice and mixed steamed vegetables!

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