oven baked chicken teriyaki

Ingredients

• Servings: 4
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 cup low-sodium soy sauce
• 1/2 cup white sugar
• 1/4 cup mirin (japanese sweet )
• 4 teaspoons grated fresh ginger
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• whisk cornstarch and water together in a small bowl until dissolved. combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. slowly whisk in cornstarch mixture. bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
• pat chicken dry with paper towels; arrange in a baking dish. pour sauce over chicken breasts, coating all sides.
• bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (75 degrees c).