Why You’ll Love This Recipe
- Easy and Flavorful: Simple ingredients come together to create a rich, umami-packed dish.
- Healthier Than Takeout: Baked instead of fried, this dish is a lighter alternative to traditional teriyaki chicken.
- Great for Meal Prep: Leftovers taste even better, making this a great make-ahead dish.
Ingredients
- 1 cup soy sauce
- 1 cup water
- ¾ cup white sugar
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 5 tablespoons honey
- 2 tablespoons cornstarch
- ½ cup cold water
- 6 skinless, boneless chicken thighs or breasts
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Teriyaki Sauce:
- In a saucepan over medium heat, combine soy sauce, water, sugar, ginger, garlic powder, and honey.
- Bring to a gentle boil, stirring occasionally.
2. Thicken the Sauce:
- In a small bowl, dissolve cornstarch in ½ cup cold water.
- Gradually stir this mixture into the saucepan and cook until the sauce thickens, about 5 minutes.
3. Bake the Chicken:
- Preheat oven to 375°F (190°C).
- Arrange chicken pieces in a greased baking dish and pour half of the teriyaki sauce over them.
- Bake for 30 minutes, then turn the chicken over and pour the remaining sauce on top.
- Continue baking for another 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
4. Serve and Garnish:
- Sprinkle with sesame seeds and green onions before serving.
- Enjoy with rice or steamed vegetables.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
Variations
- Spicy Teriyaki: Add 1 teaspoon of red pepper flakes or sriracha for heat.
- Pineapple Teriyaki: Stir in ½ cup of pineapple juice for a tropical twist.
- Gluten-Free Version: Use tamari instead of soy sauce.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze cooked chicken and sauce separately for up to 3 months.
- Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or microwave for 1-2 minutes.
FAQs
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well, but thighs remain juicier.
Can I make this ahead of time?
Absolutely! Marinate the chicken in the sauce overnight for even deeper flavor.
What should I serve with teriyaki chicken?
Steamed rice, stir-fried vegetables, or a fresh salad pair well with this dish.
Conclusion
This Baked Teriyaki Chicken is a simple, flavorful, and healthier homemade version of a takeout favorite. With its rich, glossy glaze and tender chicken, it’s sure to become a family favorite!
