Baked Teriyaki Chicken Breast 

By Rena |

Tender and juicy Baked teriyaki chicken breast cooked to perfection and served with white rice. Make your own takeout Chinese chicken right at home in just 30 minutes.

top view sliced teriyaki chicken breast over a bowl of rice

If you love baking chicken breast you will love this baked teriyaki chicken recipe. Simple, easy to make, and takes just about 30 minutes to make. The chicken is first sauteed on the stovetop and then baked in the oven until perfectly browned and cooked through. The teriyaki sauce is homemade and the chicken breast is served over white basmati rice for a complete and comforting meal.

Balance out this teriyaki chicken by serving it with some sauteed green beans or broccoli. Tender and juicy chicken with each bite, this healthy Asian chicken breast recipe is the perfect chicken dinner to serve the whole family.

why you will love this teriyaki chicken

  • Simple and quick: Making this baked teriyaki chicken breast isnt hard at all. It takes just about 30 minuets to put together.
  • Healthy: Healthier than what you would have when you order carry-out, this baked teriyaki chicken is made with homemade teriyaki sauce and served over cooked white rice. If you like to meal prep, this is great for meal prepping.
  • Comforting and delicious: Enjoy takeout at home without skimping out on flavor. So delicious, it will be on your dinner rota weekly menu.
chop sticks holding a piece of sliced chicken

Ingredients you will need to make this baked chicken

To make this baked teriyaki chicken breast you will need the following ingredients. Full measurements will be found further down below.

boneless skinless chicken breasts
salt and pepper
olive oil
fresh garlic cloves
fresh ginger
soy sauce or coconut amino
rice vinegar
honey
cornstarch
crushed red pepper
sesame seeds
green onions to garnish
steamed white or brown rice to serve

ingredients to make teriyaki chicken

How to make this baked teriyaki chicken

Heat the oil in a large oven-proof skillet over medium-high heat; Preheat the oven to 400 F.

Season the chicken with a pinch of salt and pepper. Sear the chicken for 2-3 minutes per side, until golden brown. Set aside.

cooked chicken breast on pan

To the same preheated skillet, add the remaining oil.

Add the garlic, ginger and cook until fragrant. Add the soy sauce or coconut aminos, rice vinegar, honey, cornstarch, pepper flakes, and sesame seeds, stirring continuously. Cook for 2-3 minutes, or until the sauce thickens and coats the back of your spoon.

teriyaki sauce over the chicken breast in skillet

Return the chicken to the skillet into the sauce, and transfer to the preheated oven. Bake for 8-10 minutes, or until the chicken is fully cooked through.

side shot of sliced baked teriyaki chicken over white rice

recipe notes, tips, and substitutes

  • The nutrition facts do not include rice.
  • For a low-carb option, serve with cauliflower rice or some roasted veggies.
  • If you prefer using boneless chicken thighs, you could use chicken thighs but the nutritional values will change.
  • Dont like chicken? Try our Baked teriyaki salmon instead.
  • We prefer making the teriyaki sauce from scratch but if you have a favorite brand you like you may use store-bought teriyaki.
  • store leftovers in a container in the fridge for up to 4 days.
  • We prefer using honey in our homemade teriyaki sauce. You may swap honey with maple syrup if you like but we highly recommend honey.
side shot of sliced teriyaki chicken over white rice and lemon garnish

Frequently asked questions

How do you get teriyaki sauce to stick to the chicken?

Adding cornstarch will help thicken the teriyaki sauce so it’s less watered down and get it to stick to the chicken more. You can also save some of the sauce to add to the chicken breast a few minutes before it is done cooking.

What goes well with teriyaki chicken?

Teriyaki chicken is best served with rice and a side of veggies like broccoli or green beans. For a low-carb option, instead of rice, you may serve with cauliflower rice or noodles. Try them with stir-fries or roasted veggies.

How do you make teriyaki sauce thicker?

If the teriyaki sauce is a bit watered down, you can add cornstarch to make it thicker. Mix about a tablespoon of cornstarch with about 1/4 cup of cold water and pour it over the teriyaki sauce. Continue cooking until it thickens.

top view of teriyaki chicken with rice in a white bowl

Other healthy recipes you may like

top shot of the chicken teriyaki with rice in a white bowl

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top view sliced teriyaki chicken breast over a bowl of rice

Baked Teriyaki Chicken Breast

Tender and juicy chicken breast baked to perfection in a delicious homemade teriyaki sauce. Served with white rice.
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Course: Main Course
Cuisine: Asian
Diet: Low Fat
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 336kcal
Author: Rena

Ingredients

  • 4 boneless skinless chicken breasts lightly pounded to even thickness
  • Kosher salt and ground pepper to taste
  • 2 tbsp olive oil
  • 2-3 garlic cloves minced
  • 1- inch knob of ginger grated on the Microplane
  • 1 cup coconut aminos or soy sauce
  • 2 tbsp rice vinegar
  • 1/4 cup honey
  • 2 tbsp cornstarch
  • ¼ tsp crushed red pepper flakes
  • ½ tsp sesame seeds
  • 1-2 Green onions chopped
  • Steamed rice for serving

Instructions

  • Heat the oil in a large oven-proof skillet over medium-high heat; Preheat the oven to 400 F.
  • Season the chicken with a pinch of salt and pepper. Sear the chicken for 2-3 minutes per side, until golden brown. Set aside.
  • To the same preheated skillet, add the remaining oil.
  • Add the garlic, ginger and cook until fragrant. Add the soy sauce or coconut aminos, rice vinegar, honey, cornstarch, pepper flakes, and sesame seeds, stirring continuously. Cook for 2-3 minutes, or until the sauce thickens and coats the back of your spoon.
  • Return the chicken to the skillet into the sauce, and transfer to the preheated oven. Bake for 8-10 minutes, or until the chicken is fully cooked through.

Notes

  • The nutrition facts do not include rice.
  • For a low-carb option, serve with cauliflower rice.
  • If you prefer using boneless chicken thighs, you could use chicken thighs but the nutritional values will change.
  • We prefer making the teriyaki sauce from scratch but if you have a favorite brand you like you may use store-bought.
  • store leftovers in a container in the fridge for up to 4 days.

Nutrition

Calories: 336kcal | Carbohydrates: 34g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1562mg | Potassium: 445mg | Fiber: 1g | Sugar: 17g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg
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