Description
This Easy Baked Teriyaki Chicken features tender boneless chicken breasts coated in a homemade glaze of soy sauce, apple cider vinegar, sugar, and warm spices like garlic and ginger, then baked until golden and caramelized. It’s the perfect weeknight dinner that tastes like takeout but comes together in under an hour with minimal effort.
Ingredients
- 1/2 cup soy sauce, or tamari for a gluten-free option
- 1/4 cup apple cider vinegar, adds brightness to the glaze
- 1/3 cup sugar, provides the sweetness that balances the savory elements
- 1 tablespoon corn starch, thickens the sauce for a glossy finish
- 1 tablespoon water, helps activate the corn starch
- 3 cloves garlic, minced for aromatic depth
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground ginger, fresh ginger works beautifully too
- 4 small boneless chicken breasts, about 2 pounds total
- Optional toppings: sesame seeds, sliced green onions, red pepper flakes
Instructions
- Make the Glaze: In a small bowl, whisk together soy sauce, apple cider vinegar, sugar, minced garlic, ground ginger, and black pepper until the sugar begins to dissolve.
- Create Slurry: In a separate small dish, mix corn starch and water until smooth and lump-free, about 1 minute.
- Thicken Sauce: Pour the corn starch mixture into the soy sauce mixture and whisk continuously for 30 seconds until the glaze thickens slightly and becomes glossy.
- Preheat Oven: Set your oven to 400 degrees Fahrenheit.
- Arrange Chicken: Place chicken breasts in a single layer in a 9×13 inch baking dish, spacing them evenly.
- Pour Glaze: Pour the teriyaki glaze evenly over the chicken breasts, making sure each piece is well coated.
- Bake: Bake uncovered for 25 to 30 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit at the thickest part, basting halfway through cooking for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes