Roast Teriyaki Chicken Traybake Recipes

BAKED TERIYAKI CHICKEN

Steps:

• In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

EASY BAKED TERIYAKI CHICKEN

Steps:

• In a small saucepan over medium heat, combine the soy sauce, apple cider vinegar, sugar, corn starch, water, garlic, pepper, and ginger. Stir and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, stirring constantly.
• Once the sauce has thickened, remove it from the heat and allow it to cool for about 5 minutes.
• Meanwhile, preheat your oven to 375 degrees and grease a baking dish large enough to fit the chicken breasts.
• Place your chicken into your prepared dish and pour about half of the sauce evenly over top.
• Bake for 15 minutes, and then pour the rest of the sauce over top. Continue baking for another 10-20 minutes, or until your chicken is thouroughly cooked.
• Remove from the oven and let cool for a few minutes before serving with rice, veggies, or salad. You can also garnish with sesame seeds or chopped green onion!

OVEN BAKED CHICKEN TERIYAKI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk cornstarch and water together in a small bowl until dissolved; set aside. 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).