Baked Teriyaki Chicken – sweet and tangy homemade teriyaki sauce coats chunks of juicy chicken. A classic takeout dish made even tastier at home!
My husband and I few of my kids love Japanese food, and especially anything with teriyaki sauce. I found this teriyaki chicken recipe at Allrecipes. It got great reviews, so I decided to try it.
I am not always a fan of teriyaki chicken, but I can honestly say I think this is the best teriyaki sauce I’ve ever tried. I liked it better than any I’ve had at a restaurant. It has a nice balance of sweet and salty, without being overpowering.
I recommend using low sodium soy sauce, or the dish can end up a little too salty. If all you have is regular soy sauce, you can sub a couple tablespoons of the soy sauce with some water.
The first time I made it, I used chicken thighs, and the meat was nice and juicy. Chicken breasts are what I always keep on hand though, so I’ve made it several times with chopped boneless, skinless chicken breasts. It’s not quite as juicy as the thigh meat, but it is still super tasty.
How to Make Teriyaki Chicken
(Scroll to the bottom of the post to see the recipe card with complete ingredient amounts and instructions.)
Ingredients needed for this recipe:
- cold water (Hot water will make the cornstarch clump together before it dissolves.)
- granulated sugar
- apple cider vinegar (I’ve tried other flavors of vinegar, but we like this one the best.)
- soy sauce (I recommend low sodium soy sauce. Make sure your soy sauce is gluten free if you need a gluten free dish.)
- garlic (Fresh or dry minced garlic both work well.)
- ground ginger (I use dry ground ginger, but if you have fresh ginger, go for it!)
- black pepper
- boneless, skinless chicken breast (Or use skinless chicken thighs. They have more fat, but the meat will turn out a bit juicier.)
Whisk together all ingredients (except chicken of course), and cook in a saucepan over medium heat till thick and bubbly. Place chicken in a greased 9×13″ baking dish. Pour sauce evenly over the chicken. Bake at 350° for 40-50 minutes, turning chicken every 15 minutes.
Serve over hot cooked rice. We just use long grain white rice, but you can use any rice you prefer. I like to garnish each serving with sliced green onions and sesame seeds.
HOW TO STORE TERIYAKI CHICKEN
I recommend storing the rice and chicken in separate containers. If stored together, the rice tends to absorb all the liquid, and can get gummy. The chicken and sauce will last in the fridge for 3-4 days if stored in an airtight container.
What do you eat teriyaki chicken with?
-We definitely like teriyaki with some cooked vegetables. Carrots, green beans, or peas are the vegetable of choice at our house. Peppers, asparagus, or broccoli would also be tasty. Use whatever your family enjoys.
-A simple Asian or spinach salad would also make a nice accompaniment to this dish.
Is teriyaki chicken gluten free?
As long as you make sure your soy sauce is gluten free, this recipe is perfect for people with gluten intolerance!
More tasty chicken recipes:
- BAKED SWEET AND SOUR CHICKEN
- CHICKEN ALA KING
- EASY CASHEW CHICKEN
- CHICKEN & BROCCOLI CREPES
- SWEET AND SPICY INSTANT POT CHICKEN
Baked Teriyaki Chicken
- 1 Tbsp cornstarch
- 1/2 cup cold water
- 1/2 cup sugar
- 1/4 cup apple cider vinegar
- 1/2 cup soy sauce
- 1 clove garlic, minced
- 1/2 tsp ground ginger
- 1/4 tsp pepper
- 3 boneless, skinless chicken breasts
- Whisk together all ingredients except chicken in a small saucepan. Cook and stir over medium heat till thick and bubbly.
- Place chicken in a greased 9x13" glass pan. Pour sauce evenly over the chicken.
- Bake at 350° for 40-50 minutes, turning chicken every 15 minutes.
- Serve over hot cooked rice. Garnish with sliced green onions and sesame seeds if desired.
You can use 12 skinless thighs in place of the chicken breast if desired.
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Amount Per Serving: Calories: 183Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 51mgSodium: 1213mgCarbohydrates: 19gFiber: 0gSugar: 17gProtein: 20g
(originally published 8/6/2009, updated February 2020)
See all my MAIN DISH RECIPES.