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Try this easy baked chicken teriyaki for a quick weeknight meal! We like it served with rice and a roasted or steamed green veggie.
- 2 chicken breasts cut in half horizontally to make 4 cutlets (or you could buy chicken cutlets)
- 1 cup low-sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 2 tbsp rice vinegar
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- 2 tbsp cornstarch
- 1/4 cup water
Preheat the oven to 400 degrees. Grease a casserole dish and add the chicken cutlets to the dish.
In a small saucepan over medium heat, stir together the soy sauce, 1/2 cup water, brown sugar, rice vinegar, garlic powder, and ground ginger. Bring the mixture to a low boil and allow to boil for a few minutes.
Stir together the cornstarch and 1/4 cup water and add to the saucepan. Allow the mixture to boil for a few more minutes (the sauce will thicken) and remove from the heat.
Pour half of the sauce over the chicken, cover the dish with foil, and bake for 20 minutes.
Remove the dish from the oven, uncover, drain the excess liquid, and pour the remaining sauce over the chicken.
Bake, uncovered, for an additional 5 to 10 minutes (or until the thickest part of the chicken is 165 degrees). The sauce will thicken more as it cooks.
Serve with rice and veggies.
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