Baked Teriyaki Chicken
Ingredients
The chicken
-
1 to 1.5
lbs.
boneless skinless chicken breast
The marinade
-
¼
cup
soy sauce or tamari
-
2
teaspoons
fresh grated ginger
-
½
teaspoon
sriracha
-
2
cloves
garlic, minced
-
3
tablespoons
maple syrup
-
2
tablespoons
chopped green onion
-
2
tablespoons
rice vinegar
-
1
teaspoon
cornstarch (optional for thickening)
-
2
tablespoons
water (optional for thickening)
Optional toppings
-
to taste
sesame seeds
-
to taste
more chopped green onions
Instructions
- Combine all marinade ingredients in a bowl and whisk together.
- Place chicken in a bag, pour marinade over, seal, and ensure chicken is covered; refrigerate for at least 30 minutes.
- Preheat oven to 375ºF and spray a baking dish with cooking spray.
- Transfer chicken and marinade to the baking dish and bake for 20-25 minutes until chicken reaches 165ºF.
- Let chicken rest for 5-10 minutes before serving.
- Optionally, thicken the remaining sauce with a cornstarch slurry immediately after baking.
Nutrition Facts (estimated)
Servings
4
Calories
158
Total fat
2g
Total carbohydrates
8g
Total protein
28g
Sodium
0mg
Cholesterol
0mg
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