Oven Baked Chicken Teriyaki Recipe - Allrecipes.com
Oven Baked Chicken Teriyaki Recipe
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Oven Baked Chicken Teriyaki
Simple, saucy chicken teriyaki that you bake in the oven. See more
  • READY IN 50 mins

Oven Baked Chicken Teriyaki

Recipe by  

"Wonderful baked chicken with minimal mess to make for easy clean-up. My daughter says it's her favorite teriyaki chicken ever! Can be easily adapted to your tastes and can also be done on the stove if you prefer. Serve over rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
  4. 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).
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Reviews More Reviews

Most Helpful Positive Review
Sep 17, 2012

Very easy and pretty good. I made it on a skillet rather than in the oven because I needed it to cook faster. Instead of mirin, I used sweet marsala (I looked up substitutions and that was the top suggestion, a sweet wine. Sherry wine or white wine with a bit of sugar added to it can also be used)

Most Helpful Critical Review
Feb 18, 2013

The recipe called for WAY too much ginger, and I only used half of the amount that it called for because I didn't have enough to begin with. It also didn't have much taste at all, probably due to the low sodium soy sauce. Very bland.

Sep 14, 2012

This was AMAZING! I am going to make the sauce again this weekend to put on grilled porkchops! My whole family loved it. Also, I made extra sauce and mixed it with rice noodles. Yum!

Nov 26, 2012

Great recipe, nice and easy, but personally I would a little less ginger maybe only 3 teaspoons, I found it slightly overpowering. But a great recipe. Goes really well with these beans; http://allrecipes.com/recipe/chinese-buffet-green-beans/detail.aspx

Feb 17, 2013

I really liked this recipe! I was skeptical, but happily surprised. I followed the sauce recipe exactly except used chicken broth instead of mirin (not a staple in my kitchen). And the only other changes I made were using one less breast and adding shrooms and onions. One tip, which others have also suggested, use low-sodium soy sauce. It was pretty salty and I added no salt to the meat or veg when sauteeing. I also did this on the stovetop instead of in the oven. I will definitely make this one again!

Jan 14, 2013

This sauce is delicious! I cut my chicken into strips and cooked them up in a frying pan with some oil and then put it all over rice.

Sep 10, 2012

My family really liked this easy recipe i added broccoliand it was better than any take out! Next time i plan on using less sugar and trying it with beef

Feb 25, 2013

Awesome! I keep my ginger in the freezer and didn't realize I had so little, which amounted to about half of what is listed in this recipe. To us, and we're ginger lovers, and it turned out to be a perfect amount. Didn't have the sweet wine but used Rice wine vinegar and 1/2 tsp. sugar. We loved it, grandkids have asked for it since and their mom asked for the recipe because the kids were asking for her to make it at home. Very tasty, served with Asian style sticky rice, steamed broccoli and the end result was perfect!! MANY thanks!!


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  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 2.9 g
  • 5%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 28.1 g
  • 56%
  • Sodium
  • 2185 mg
  • 87%

* Percent Daily Values are based on a 2,000 calorie diet.

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