Baked Teriyaki Chicken




  1. Preheat oven to 425°F.
  2. In a small saucepan over low heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  3. While sauce is heating, line a 9x13" pan with two layers of heavy-duty aluminum foil. Spray a light coating of non-stick spray on the foil, then place chicken pieces on bottom of pan. When sauce is ready, pour 1/4 to 1/3 of the sauce over the chicken. Cover the top of the pan in another layer of aluminum foil.
  4. Bake for 15-20 minutes then remove foil cover, flip chicken pieces, and pour another 1/4 to 1/3 of the sauce over the chicken. Bake for another 15 minutes uncovered.
  5. Serve chicken over rice. Use the remaining sauce as a final coating prior to serving.

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