Wednesday, March 23, 2016

Baked Teriyaki Chicken


We had this for dinner tonight.  My kids loved it!  One of my kids absolutely loves teriyaki chicken, so I have tried many recipes.  This sauce is yummy!  I didn't add all the rice vinegar though...I don't ever like too much vinegar in my food.  I only used 1/2 the amount.  I tried doubling the sauce thinking there wouldn't be enough sauce....well I had too much sauce!  Ha!  But we didn't eat it over rice either.  We just ate it plain since I had other sides and didn't want rice.

Also, my chicken was done in 30 minutes....not 1 hour!  So watch that too!  You don't want to overcook your chicken.  But I did slice my chicken breasts in 1/2 lengthwise so they wouldn't be too thick.

As you can tell, I'm using lots of Six Sisters Stuff recipes.  This is another winner.  HERE is the link to the recipe on their website.  They have lots of yummy recipes!

  • 4-6 boneless, skinless chicken breasts
  • 4 teaspoons minced garlic
  • 1 cup low sodium soy sauce
  • ½ cup water
  • 4 Tablespoons rice vinegar
  • ½ cup brown sugar
  • 4 Tablespoons cornstarch
  • Sesame seeds, optional
  1. Preheat oven to 425 degrees F.
  2. Spray a 9x13-inch baking pan with nonstick cooking spray and place chicken breasts in the pan.
  3. In a saucepan over medium heat, whisk together garlic, soy sauce, water, vinegar, brown sugar and cornstarch for a few minutes until the sauce starts to thicken.
  4. Brush chicken with the sauce. Turn pieces over, and brush again.
  5. Bake for 30 minutes. Remove from the oven, turn chicken over and bake for another 20-30 minutes, or until chicken is no longer pink. (Be careful here!  My chicken was done in only 30 minutes)
  6. Serve over rice and garnish with sesame seeds.

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