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Oven Baked Chicken Teriyaki

Oven Baked Chicken Teriyaki


"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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50 m servings 315 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 2185 mg
  • 87%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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).


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 137
  1. 176 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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 t...

Most helpful
Most positive
Least positive

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 t...

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!

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://a...

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 o...

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.

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

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...

This was a wonderful recipe! It was so good!! Just to caution folks, I used regular soy sauce because I didn't have low-sodium soy sauce and it came out a bit too salty. I would definitely rec...

Super easy! I didn't have low sodium soy sauce so used 1/3 cup regular soy sauce. I also used white wine instead. I cooked 22 min in the oven and it was very moist. Served over rice with eda...

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