New Recipes

Oven Baked Chicken Teriyaki

Name: Oven Baked Chicken Teriyaki
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoons cornstarch; 2 tablespoons water; 1 cup low-sodium soy sauce; ½ cup white sugar; ¼ cup mirin (Japanese sweet wine); 4 teaspoons grated fresh ginger; 3 cloves garlic, minced; ¼ teaspoon red pepper flakes; 4 skinless, boneless chicken breast halves

4 servings

분량

15 minutes

활동 시간

50 minutes

총 시간

요리 시작

재료

2 tablespoons cornstarch

2 tablespoons water

1 cup low-sodium soy sauce

½ cup white sugar

¼ cup mirin (Japanese sweet wine)

4 teaspoons grated fresh ginger

3 cloves garlic, minced

¼ teaspoon red pepper flakes

4 skinless, boneless chicken breast halves

방향

Preheat oven to 400 degrees F (200 degrees C).

Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.

Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.

Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

영양 정보

1회 제공량

칼로리

315 kcal

지방 전체

3 g

포화 지방

1 g

불포화 지방

0 g

트랜스 지방

콜레스테롤

67 mg

나트륨

2185 mg

탄수화물 전체

40 g

식이섬유

1 g

총 당류

31 g

단백질

28 g