Baked Teriyaki Chicken

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Close-up of baked teriyaki chicken
Close-up of baked teriyaki chicken
Yields:
4
serving(s)
Prep Time:
5 minutes
Total Time:
30 minutes
Cal/Serv:
605
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The first bite? Pure comfort. Tender, juicy chicken that practically melts on your tongue, wrapped in a sauce that's the perfect balance of sweet and savory. It's glossy and rich but never heavy, with that subtle heat from the ginger and red pepper giving you just enough zing to keep things interesting. The sesame seeds add a little nutty crunch that catches you off guard in the best way.

This is the kind of meal that tastes like someone really cared—impressive enough to feel special, but honest and unpretentious at the same time. Paired with fluffy steamed rice, it's the ultimate cozy dinner that somehow feels both comforting and a little bit fancy. Those green onions sprinkled on top? They're like the finishing touch that says, "Yeah, I made this."

It's the type of recipe that makes you feel good from the inside out—satisfying, flavorful, and the kind of simple that actually takes skill to pull off right. One of those meals you'll find yourself craving on random Tuesday nights.

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Recipe Information

Ingredients

4
  • 4 boneless, skinless chicken breasts, pounded to even thickness less than 1 inch
  • 1⅓ cup low sodium soy sauce, divided
  • ½ cup water
  • ½ cup rice vinegar
  • 1 cup sugar
  • 1 tsp ground ginger
  • ¼ tsp red pepper flakes, crushed
  • 2 tsp garlic, minced
  • 3 tbsp corn starch
  • tsp sesame seeds

For Serving:

  • green onions, chopped
  • rice, steamed

Directions

  1. Preheat oven to 400 degrees and grease a large baking dish or rimmed baking sheet. Arrange chicken in a single layer in the baking dish.
  2. In a medium sauce pan over high heat combine 1 cup soy sauce, water, rice vinegar, ginger, sugar, crushed red pepper flakes, and garlic and stir to combine. Bring to a boil.
  3. Once sauce is boiling, whisk together remaining 1/3 cup soy sauce and corn starch until dissolved and stir mixture into boiling sauce. Stir 1-2 minutes until sauce is thickened.
  4. Remove from heat, stir in sesame seeds, and pour half of the sauce over the chicken in the baking dish. Reserve the remaining sauce for later. Use a fork or tongs to turn chicken over a couple of times to coat in the sauce.
  5. Cover the baking dish with foil and bake for about 20-25 minutes until chicken is completely cooked through. Drain excess liquid from the baking dish and pour remaining sauce over chicken. Garnish with chopped green onions and additional sesame seeds and serve over rice as desired.
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