Sweet and sticky baked teriyaki chicken smothered in homemade teriyaki sauce is a flavorful and easy weeknight dinner. Have this oven-baked spin on classic chicken teriyaki ready to serve over rice in 30 minutes!
If you love Japanese-style recipes like this one, also try my crispy Chicken Katsu.
Forego the bottled teriyaki sauce and reach for some easy pantry items. Tonight, we’re making the BEST Asian-inspired weeknight chicken teriyaki. This recipe puts an oven-baked, garlicky twist on traditional Japanese teriyaki chicken, and the results are delish. These baked chicken breasts turn out mouthwateringly sticky, sweet, and tangy, coated in an easy homemade sauce.
If you’re asking me, this homemade chicken teriyaki holds a flame to even my favorite food court takeout. Right up there with my Chinese-inspired General Tso’s chicken. I think I’ll keep them coming!
Teriyaki sauce is a sweet and sticky Japanese-inspired sauce that you can smother over everything from chicken to baked salmon for a hit of umami flavor. This better-than-bottled homemade teriyaki sauce recipe combines honey, low-sodium soy sauce, amino-rich rice vinegar, garlic, and ginger and then thickens everything with cornstarch.
Teriyaki recipes sometimes call for sake, a type of Japanese rice wine, but I make my weeknight chicken teriyaki with natural Rice Vinegar, which tastes just as good!
Chicken teriyaki works best with skinless, boneless chicken. I make this recipe with whole, boneless chicken breasts, but you can also make teriyaki chicken thighs if you prefer. You may need to adjust the baking time, as thighs take slightly longer to cook.
Get those ovens preheated to a hot 425ºF, we’re about to bake the most delicious chicken teriyaki to ever grace your dinner table. Be sure to scroll down to the recipe card for a full ingredient list and detailed instructions.
I’m sure you’re going to love this easy dinner as much as I do. Here are some final tips for the best teriyaki chicken:
For sure. If you’d like to get a head start on this tasty chicken teriyaki recipe, pour the sauce over the chicken, cover it, and let it marinate in the fridge up to 24 hours in advance.
Teriyaki sauce is sweet and mild, with complex tangy and salty flavors from the rice vinegar and soy sauce. If you’d prefer your sauce a little spicy, go ahead and stir in chili sauce or freshly minced chilies for a bit of kick.
Absolutely! You can repurpose the sauce in this recipe as a marinade, a glaze for meats or veggies, or as a stir-fry sauce.
I’ve found that the best way to thicken this teriyaki sauce is with a cornstarch slurry, like the one I use in this recipe. If you’d prefer to skip the slurry, you can simmer the sauce for longer so that it reduces.
Nope, no need! This Asian-style chicken recipe is fine to bake in the oven uncovered, and it still turns out delicious and juicy.
This is one of those dishes that works perfectly on its own with a side of salad. But what Asian-inspired dinner doesn’t benefit from a mound of fluffy white rice? Here are more ways to turn your teriyaki chicken into a weeknight feast:
Preheat oven to 425˚F.
Grease a baking dish with cooking spray and set aside.
Pound the chicken breasts to an even thickness, but do not pound them thin.
Arrange the chicken breasts on the bottom of the baking dish.
Add sliced onions over the chicken and set aside.
In a mixing bowl, combine honey, soy sauce, rice vinegar, garlic, and ginger; whisk until thoroughly combined.
Pour the sauce mixture over the chicken; make sure that the chicken is nestled down in the sauce.
Bake for 30 minutes, or until the internal temperature of the chicken reaches 165˚F degrees.
Remove from oven and transfer the chicken and cooked onions to a serving platter. Set aside.
Transfer the remaining teriyaki sauce from the baking dish to a frying pan or a saucepan set over medium-high heat.
In a separate bowl, whisk together the cold water and cornstarch until the cornstarch is completely dissolved.
Pour the cornstarch mixture into the teriyaki sauce and whisk to combine.
Bring the mixture to a boil and let boil for about 1 to 2 minutes or until thickened.
Remove from heat and spoon the sauce over the chicken.
Garnish with sesame seeds and chopped green onions.
Serve over rice.
Calories: 273 kcal | Carbohydrates: 35 g | Protein: 26 g | Fat: 3 g | Saturated Fat: 0 g | Cholesterol: 72 mg | Sodium: 1197 mg | Potassium: 539 mg | Fiber: 0 g | Sugar: 24 g | Vitamin A: 35 IU | Vitamin C: 4.1 mg | Calcium: 21 mg | Iron: 1.3 mg | Net Carbs: 35 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.