Description
An incredibly easy and delicious baked Teriyaki Chicken with a glossy, sweet, and savory homemade sauce. Perfect for a quick weeknight dinner!
Ingredients
Scale
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp soy sauce
2 tbsp honey or brown sugar
2 tbsp rice vinegar (or apple cider vinegar)
1/4 cup water
1 tsp fresh ginger, minced
1 tsp garlic, minced
1 tbsp cornstarch, mixed with 2 tbsp water (for thickening)
1 tbsp vegetable oil
Salt and pepper to taste
Sesame seeds and chopped green onions, for garnish
Instructions
- Preheat oven. In a bowl, mix soy sauce, honey, vinegar, water, ginger, and garlic until honey dissolves.
- Toss chicken pieces with oil, salt, and pepper in a baking dish. Pour most of the sauce over, reserving a little.
- Bake, uncovered, basting halfway through. A few minutes before done, add cornstarch slurry to reserved sauce and pour over chicken to thicken.
- Bake until chicken is cooked through (165°F internal temp) and sauce is glossy.
- Garnish with sesame seeds and green onions. Serve hot.
Notes
- For an easy one-pan meal, add chopped vegetables like broccoli or bell peppers in the last 10 minutes of baking.
- Chicken thighs remain juicier during baking than breasts.
- Use low-sodium soy sauce to better control the saltiness of the dish.
- The sauce thickens as it cools. Add a splash of water when reheating leftovers.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 17g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 95mg