This Easy Baked Teriyaki Chicken is the perfect weeknight meal! Juicy and tender chicken breasts are baked in this incredible homemade teriyaki sauce. So simple and incredibly flavorful!
- 1 cup reduced sodium soy sauce
- ½ cup + 2 tbsp light brown sugar, lightly packed
- ½ cup + 3 tbsp water
- ¼ tsp crushed red pepper flakes
- 2 garlic cloves, minced finely
- ½ tsp ground ginger
- ¼ tsp black pepper
- 3 tbsps red wine vinegar
- 2 tbsp cornstarch
- 4 boneless, skinless chicken breasts
- scallions, to garnish (optional)
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Preheat oven to 450 degrees. Whisk together soy sauce, light brown sugar, water, crushed red pepper flakes, garlic, ginger, black pepper, red wine vinegar, and cornstarch together in a small mixing bowl.
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Pour the sauce into a saucepan over medium heat. Allow the sauce to come to a boil, then bring the heat to a simmer, occasionally stirring for 2-3 minutes.
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Remove teriyaki sauce from the heat. Place chicken breasts onto a baking dish and coat all sides of the chicken with the teriyaki sauce. Cover with aluminum foil and bake for 23 minutes. Remove from oven and allow the chicken breasts to rest for 10 minutes.
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Slice chicken breasts, serve over rice with broccoli (optional) and spoon extra teriyaki sauce over the chicken and rice. Garnish with sliced scallions.