Description
This Baked Teriyaki Glazed Chicken recipe features tender boneless, skinless chicken breasts baked to perfection with a rich, homemade teriyaki sauce. The sauce, made from soy sauce, apple cider vinegar, garlic, and sugar, is thickened with cornstarch, creating a glossy glaze that perfectly coats each piece of chicken. Perfectly balanced with savory and sweet flavors, this easy-to-follow recipe is perfect for a healthy weeknight dinner and pairs wonderfully with rice and 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
- Cooking spray (for baking dish)
- Freshly sliced green onions (optional, for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 375 degrees Fahrenheit. 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, low-sodium soy sauce, apple cider vinegar, minced garlic, and black pepper. Stir the mixture continuously and bring it to a boil. Once boiling, reduce the heat to medium-low and let the sauce simmer for about 10 minutes, stirring constantly until it thickens and bubbles. Remove the saucepan from heat and allow the sauce to rest for 5 minutes to thicken further.
- Bake the Chicken – First Phase: Arrange the chicken breasts evenly in the prepared baking dish. Pour half of the teriyaki sauce over the chicken to coat well. Place the baking dish in the preheated oven and bake for 20 minutes.
- Bake the Chicken – Second Phase: Remove the baking dish from the oven, pour the remaining teriyaki sauce over the chicken breasts, ensuring even coverage. Return the dish to the oven and bake for an additional 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and is fully cooked through.
- Rest and Serve: Take the baked teriyaki chicken out of the oven and let it rest for 5 minutes to retain juices. Garnish with freshly sliced green onions if desired. Serve hot with rice and vegetables for a delicious meal.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F for safety and optimal juiciness.
- You can substitute apple cider vinegar with rice vinegar for a slightly different tang.
- For thicker sauce, allow it to simmer longer but stir continuously to prevent burning.
- Adding fresh sliced green onions adds a nice fresh crunch and color but is optional.
- Serve with steamed rice and stir-fried or steamed vegetables for a balanced meal.
