Baked Teriyaki Chicken Breast
Tender and juicy chicken breast baked to perfection in a delicious homemade teriyaki sauce. Served with white rice.
Servings: 4
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.
Video
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