Ingredients Needed For the Best Teriyaki Chicken
With just a few simple ingredients, you will have the best baked teriyaki chicken! These pantry staples come together to make the best teriyaki glaze with incredible flavor! For exact measurements, scroll to the bottom of the post.
Boneless Skinless Chicken Breasts: The perfect protein to absorb all of the teriyaki glaze. Soy Sauce: Gives the sauce the perfect salty, savory kick. Use low sodium if you prefer. Granulated Sugar: Balances the savory with a punch of sweetness. Rice Vinegar: The tang of the vinegar perfectly complements the salty and the sweet. Minced Garlic: Provides the best, most amazing savory flavor that is a must in any teriyaki glaze. Ground Ginger: This is the secret weapon of the perfect sweet, spicy flavor to add to your sauce. Black Pepper: Adds a bit of heat and balances the sweet. Cornstarch: Used to thicken the sauce, making sure each piece of chicken is coated evenly. Water: Aids in making the sauce thick when added to cornstarch. Green Onions: For garnish and a pop of beautiful green color. Sesame Seeds: You can use black or white or a combination of both as a garnish.
How to Make Easy Baked Teriyaki Chicken
To make this tasty dish, you simply make your sauce, pour it over the chicken, and let the oven do the rest. You can even make the sauce ahead of and add it to the chicken right before cooking to save you time!
Chicken: If the chicken breasts are too large or differ in size, then cut them into smaller pieces. It also helps to pound them down for even cooking. You can also use chicken tenders if you prefer. Teriyaki Sauce: The teriyaki sauce in this recipe is SO yummy! Sometimes, I double the sauce ingredients because my kids love having extra to drizzle on top of their rice and chicken. Make it Spicy: Add one teaspoon of Sriracha sauce to the teriyaki glaze if you want a Ideas for Sides: Serve with a side of broccoli or any vegetables your family likes! We love this chicken with rice, and if I have extra time, I make my easy fried rice!
Fridge: Allow the chicken to cool completely, then place it in an airtight container. It will last in the fridge for 3-4 days. Freezer: Once cooled and placed in an airtight container, you can freeze chicken for up to 3 months. Reheating: When you are ready to eat. Thaw frozen chicken and bake at 350 degrees Fahrenheit until warmed. If heating from the fridge, microwave in 30-second increments until heated.
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