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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.
Baked Chicken Teriyaki
Ingredients
- 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
Directions
- 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.
Created by SouthernSavers.com
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