Servings: 4
2 tbsps
Fresh ginger 
4 tsps, grated 
3 cloves, minced
Red pepper flakes 
1/4 tsp
Skinless, boneless chicken breast halves 
2 tbsps
Low-sodium soy sauce 
1 cup
White sugar 
1/2 cup
Mirin (Japanese wine) 
1/4 cup
Sesame seeds 
1 tbsps (for garnish)
Baked Chicken Teriyaki
15 m
35 m
Ready in:
50 m
  1. Preheat oven to 400° F (200° C).
  2. In a bowl, mix cornstarch and water. Set aside.
  3. In a saucepan over medium heat, sugar, Japanese wine, ginger, combine soy sauce, garlic, and red pepper flakes. Bring to a simmer.
  4. Whisk in the cornstarch mixture. Bring the mixture to a boil. Stirring, simmer over medium-low for about 10 minutes, until thickened. 
  5. Pat the chicken with paper towels. Arrange the chicken in a baking dish and pour the sauce over it. 
  6. Bake for 25 to 30 minutes, until no longer pink in the center. Garnish with sesame seeds, serve and enjoy your Baked Teriyaki Chicken!