in

Baked Teriyaki Chicken

Baked Teriyaki Chicken is a dish that never goes out of style. The irresistible combination of tender chicken, mouthwatering teriyaki sauce, and the convenience of baking makes it a favorite for home cooks of all levels. In this comprehensive blog post, we’ll guide you through creating this savory and slightly sweet delight in your own kitchen. Whether you’re a busy parent looking for a quick and satisfying meal, a cooking enthusiast exploring global flavors, or someone who loves experimenting with keto and low-carb options, this recipe is a must-try.

Discover the art of crafting the perfect teriyaki sauce, learn how to bake chicken to juicy perfection, and explore variations that suit every palate, including keto and low-carb adaptations. So, get ready to embark on a culinary journey as we bring the flavors of Japan to your dining table.

Ingredients

For the Teriyaki Sauce:

  1. 1 cup soy sauce: Provides the signature salty flavor of teriyaki.
  2. 1/2 cup water: To dilute the sauce and balance the saltiness.
  3. 1/4 cup brown sugar: Adds sweetness and depth.
  4. 1/4 cup honey: Offers natural sweetness and a touch of floral aroma.
  5. 3 cloves garlic, minced: For a robust garlic essence.
  6. 1-inch piece of fresh ginger, minced: Infuses the sauce with a delightful ginger zing.
  7. 2 tablespoons rice vinegar: Balances the flavors with a mild acidity.
  8. 1 teaspoon cornstarch: To thicken the sauce to the right consistency.
  9. 2 tablespoons water (for cornstarch mixture): Creates the cornstarch slurry for thickening.

For the Chicken:

  1. 4 boneless, skinless chicken breasts: The canvas for your teriyaki masterpiece.
  2. Salt and black pepper: For seasoning and enhancing the chicken’s natural flavors.
  3. 2 tablespoons olive oil: To coat the chicken for baking.
  4. Sesame seeds and green onions (for garnish): Adds an enticing visual appeal.

For Keto and Low-Carb Version:

  • Replace the brown sugar and honey with low-carb sweeteners like erythritol or stevia. Adjust the quantity to taste.

Instructions

Step 1: Make the Teriyaki Sauce

  1. In a saucepan, combine soy sauce, water, brown sugar, honey, minced garlic, minced ginger, and rice vinegar.
  2. In a separate bowl, create a cornstarch slurry by mixing 1 teaspoon of cornstarch with 2 tablespoons of water.
  3. Heat the saucepan over medium heat, bringing the mixture to a gentle simmer.
  4. Slowly pour the cornstarch slurry into the sauce while stirring continuously. Cook until the sauce thickens. Set it aside.

Step 2: Prepare the Chicken

  1. Preheat your oven to 425°F (220°C).
  2. Season both sides of the chicken breasts with salt and black pepper.
  3. Heat olive oil in an ovenproof skillet over medium-high heat.
  4. Add the chicken breasts to the skillet and sear them for about 2-3 minutes on each side until they turn golden brown.

Step 3: Bake the Chicken

  1. Pour the teriyaki sauce over the seared chicken breasts in the skillet.
  2. Place the skillet in the preheated oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Step 4: Serve and Enjoy

  1. Garnish the baked teriyaki chicken with sesame seeds and chopped green onions.
  2. Serve it over a bed of steamed white or brown rice, or cauliflower rice for the keto version.

Cook’s Notes 

  • Using boneless, skinless chicken breasts ensures that the chicken cooks evenly and absorbs the delicious teriyaki flavors.
  • You can add a touch of heat to your teriyaki sauce with red pepper flakes or a drizzle of sriracha for a spicy twist.

Variations

Grilled Teriyaki Chicken

Take your teriyaki chicken to the next level by grilling it. Marinate the chicken in teriyaki sauce for a few hours, then grill it over medium-high heat until it’s cooked through and has beautiful grill marks.

Teriyaki Tofu

For a vegetarian or vegan option, replace the chicken with firm tofu. Press the tofu to remove excess moisture, slice it, and follow the same steps for making the teriyaki sauce and baking.

Keto Versions and Low-Carb Options (Approx. 1000 words):

For a keto or low-carb version, use low-carb sweeteners like erythritol or stevia instead of brown sugar and honey. Make sure to adjust the quantity to your preferred level of sweetness.

Baked Teriyaki Chicken is a versatile and crowd-pleasing dish that’s perfect for any occasion. Whether you’re following a traditional recipe, grilling it, or preparing a keto or low-carb version, you’ll be treated to a delightful fusion of sweet and savory flavors. So, roll up your sleeves and savor the taste of Japan from the comfort of your own kitchen. Your culinary adventure begins now!

Leave a Reply

Your email address will not be published. Required fields are marked *

Slow Cooker Cube Steak and Gravy (Quick & Easy)

The Best Old Fashioned Tuna Noodle Casserole