Baked Teriyaki Chicken Breasts Recipe

Baked Teriyaki Chicken Breasts


8 boneless, skinless chicken thighs

1 Tbs corn starch
1 Tbs cold water
1/2 cup white sugar
1/2 cup low sodium soy sauce
1/4 cup apple cider vinegar
1 clove minced garlic
1/2 tsp ground ginger
1/2 tsp ground black pepper

How to:

Preheat oven to 375 degrees.

Combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Cook over low heat on stove top in small saucepan, until sauce thickens and begins to bubble rapidly. Make sure you stir constantly.

Place chicken pieces in a lightly greased 9×13 inch baking dish. Pour sauce over chicken. Turn pieces over to make sure sauce is on all sides.
Bake in the preheated oven for 25 minutes. Turn pieces over, and bake for another 25 minutes, until no longer pink and juices run clear. You may brush with sauce every 10 minutes during cooking, if you like.

Author: Ksena

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