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Baked Teriyaki Chicken Recipe

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This recipe for Baked Teriyaki Chicken is from At Our Family's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp cornstarch
1 tbsp cold water
1/2 cup caster sugar
1/3 cup + 1 tbsp soy sauce
3 tbsp cider vinegar
2 cloves garlic, peeled and minced
1 thumb-sized piece of ginger, peeled and minced
2 tbsp honey
1/4 tsp white pepper
4 chicken breasts cut into chunky strips
1 tbsp sesame seeds
Small bunch scallions, chopped
Directions:
Directions:
Preheat the oven to 400F.

Place the cornstarch and cold water in a small saucepan and stir together to combine.

Add in the sugar, soy sauce, cider vinegar, minced garlic, ginger, honey and pepper.

Stir together and heat, stirring slowly until the sauce comes to a boil. Turn off the heat.

Place the chunks of chicken in an oven-proof dish. Pour over the sauce and stir if needed to make sure all of the chicken is coated in the sauce.

Place in the oven (no lid needed) to cook for 30-35 minutes, stirring once or twice during cooking to ensure the top of the chicken doesn’t get too dark. Check the chicken is cooked by cutting open a large piece and ensuring it’s no longer pink in the middle (place back in the oven for another few minutes if it is).

Serve the chicken with boiled rice and green veg, topped with sesame seeds and chopped scallions.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
I found this recipe and made it for football meal. It scales well, I did find it is best to have 'dry' chicken. I have done it from frozen, too.

 

 

 

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