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.
Ingredients
- cornstarch: 2 Tbsp
- water: 2 Tbsp
- low-sodium soy sauce: 1 cup
- white sugar: 0.5 cup
- mirin (Japanese sweet wine): 0.25 cup
- fresh ginger: 4 tsp (grated)
- garlic: 3 clove (minced)
- red pepper flakes: 0.25 tsp
- skinless, boneless chicken breast halves: 4 piece
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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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.
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Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
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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). tonyLovesKalbi
