Description
This Baked Teriyaki Glazed Chicken features tender boneless, skinless chicken breasts smothered in a homemade, thickened teriyaki sauce made from soy sauce, garlic, apple cider vinegar, and a hint of sweetness. Baked to perfection in the oven, this flavorful and easy dish is perfect served over rice with your favorite vegetables.
Ingredients
Scale
Teriyaki Sauce
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 1/3 cup sugar
- 1/2 cup low-sodium soy sauce
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
Chicken
- 4 boneless, skinless chicken breasts
- Freshly sliced green onions (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking and set it aside.
- Make Teriyaki Sauce: In a small saucepan over medium heat, combine cornstarch, water, sugar, soy sauce, apple cider vinegar, minced garlic, and black pepper. Stir continuously and bring the mixture to a boil. Then reduce heat to medium-low and simmer, stirring constantly until the sauce thickens and bubbles, about 10 minutes. Remove from heat and let the sauce stand for 5 minutes to thicken further.
- Initial Baking: Arrange the chicken breasts in the prepared baking dish. Pour half of the teriyaki sauce evenly over the chicken. Place the dish in the preheated oven and bake for 20 minutes.
- Glaze and Finish Baking: After 20 minutes, remove the dish from the oven and pour the remaining half of the teriyaki sauce evenly over the chicken breasts. Return the dish to the oven and bake for another 20 minutes or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the baked chicken from the oven and let it rest for 5 minutes before serving. Garnish with freshly sliced green onions if desired. Serve with steamed rice and your choice of vegetables for a complete meal.
Notes
- Make sure to check the internal temperature of the chicken with a meat thermometer to ensure it’s fully cooked at 165°F.
- If you prefer a less sweet sauce, reduce the sugar slightly to taste.
- For extra flavor, marinate chicken in some of the sauce for 30 minutes before baking (optional).
- This recipe can be doubled easily to serve larger groups.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
