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Close-up overhead view of chicken teriyaki, sliced, and served over rice on a white plate, garnished with green onions and sesame seeds, with a set of chopsticks.

Chicken Teriyaki Recipe

Katerina | Diethood
Sweet and sticky baked teriyaki chicken smothered in homemade teriyaki sauce is a flavorful and easy weeknight dinner, ready in 30 minutes!
Servings : 4
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients
  

Instructions
 

  • Preheat oven to 425˚F.
  • Grease a baking dish with cooking spray and set aside.
  • Pound the chicken breasts to an even thickness, but do not pound them thin.
  • Arrange the chicken breasts on the bottom of the baking dish.
  • Add sliced onions over the chicken and set aside.
  • In a mixing bowl, combine honey, soy sauce, rice vinegar, garlic, and ginger; whisk until thoroughly combined.
  • Pour the sauce mixture over the chicken; make sure that the chicken is nestled down in the sauce.
  • Bake for 30 minutes, or until the internal temperature of the chicken reaches 165˚F degrees.
  • Remove from oven and transfer the chicken and cooked onions to a serving platter. Set aside.
  • Transfer the remaining teriyaki sauce from the baking dish to a frying pan or a saucepan set over medium-high heat.
  • In a separate bowl, whisk together the cold water and cornstarch until the cornstarch is completely dissolved.
  • Pour the cornstarch mixture into the teriyaki sauce and whisk to combine.
  • Bring the mixture to a boil and let boil for about 1 to 2 minutes or until thickened.
  • Remove from heat and spoon the sauce over the chicken.
  • Garnish with sesame seeds and chopped green onions.
  • Serve over rice.

Notes

  • Chicken: I used chicken breasts, but you can also use boneless chicken thighs. No matter what you use, make sure that the chicken is cooked thoroughly by checking for a 165ºF internal temperature at the thickest part.
  • If the teriyaki sauce is too thick, add a couple of spoonfuls of water to reach the desired consistency.
  • For a one-pan approach, bake chicken in an oven-safe skillet and whisk the slurry into the sauce post-baking.
  • The chicken can be marinated in the sauce for up to 24 hours in advance.
  • Store leftovers in the fridge for 3-4 days in an airtight container, reheating in the microwave or stovetop with a sprinkle of water if needed. You can also freeze the chicken in an airtight container for up to 3 months, defrosting overnight in the fridge before reheating.

Nutrition

Calories: 273 kcal | Carbohydrates: 35 g | Protein: 26 g | Fat: 3 g | Saturated Fat: 0 g | Cholesterol: 72 mg | Sodium: 1197 mg | Potassium: 539 mg | Fiber: 0 g | Sugar: 24 g | Vitamin A: 35 IU | Vitamin C: 4.1 mg | Calcium: 21 mg | Iron: 1.3 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Asian
Keyword: baked teriyaki chicken, chicken teriyaki recipe, easy chicken teriyaki recipe