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top view sliced teriyaki chicken breast over a bowl of rice
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4.34 from 3 votes

Baked Teriyaki Chicken Breast

Tender and juicy chicken breast baked to perfection in a delicious homemade teriyaki sauce. Served with white rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Diet: Low Fat
Servings: 4
Author: Rena

Ingredients

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

Instructions

  • Heat the 1 tablespoon of 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Preheat the oven to 400 F.
  • Season the 4 boneless skinless chicken breasts with a pinch of Kosher salt and ground 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 2-3 garlic cloves (minced) and 1- inch knob of ginger (minced) and cook until fragrant. Add the 1 cup soy sauce , 2 tablespoons rice vinegar, 1/4 cup honey, 2 tablespoons cornstarch, ¼ teaspoon crushed red pepper flakes, and ½ teaspoon 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.
  • Serve with Steamed rice and 1-2 Green onions sliced.

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.
  • I 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