Baked Teriyaki Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Directions
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user DWARGENBORNF.
1 tablespoon cornstarch 1 tablespoon cold water 1/4 cup brown sugar 1/2 cup low-sodium soy sauce 1/4 cup cider vinegar 3 cloves garlic, minced 3 teaspoon ground ginger 1/4 teaspoon ground black pepper 3 boneless, skinless chicken breasts (~1.25 lbs) 1 tsp ground cumin 1 tsp ground turmeric
Directions
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user DWARGENBORNF.
Nutritional Info Amount Per Serving
- Calories: 299.2
- Total Fat: 1.7 g
- Cholesterol: 61.8 mg
- Sodium: 2,384.6 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 0.7 g
- Protein: 29.3 g
Member Reviews