Go Back
finished pretty plate of oven baked chicken teriyaki sliced and topped with sesame seeds and scallions in a white dish next to fried rice and broccoli on placemat

Baked Chicken Teriyaki

This easy take-out inspired Oven-Baked Chicken Teriyaki is sweet, savory and the perfect balance of flavors. It's a delicious family-friendly dinner for any day of the week.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 servings
Course: dinner
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts
  • 1 tablespoon cornstarch
  • 1/2 cup low sodium soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger or ginger paste
  • 1/4 cup water
Fried Rice
  • Olive Oil
  • 2 large eggs whisked lightly
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 ½ cups frozen vegetables
  • 2 cups cooked white rice
  • 3 tablespoons low sodium soy sauce you can add more or less to taste
  • Salt and pepper to taste
  • 1 tablespoon sesame oil
  • 1 tablespoon of Sesame seeds

Method
 

  1. Preheat oven to 400 degrees. Mix all ingredients together except chicken. Pour half of the mixture in a casserole dish. Place chicken on top and pour the remaining sauce.
  2. Place in oven and bake for 30-35 minutes or until chicken is done.
  3. Take chicken out of oven and spoons teriyaki on top of chicken. Plate and serve with broccoli, rich or fried rice (below).
For The Fried Rice
  1. Heat a large skillet over medium-high heat and add a teaspoon of olive.
  2. Add onion and cook until translucent; about 2 minutes, stirring often to avoid burning. Stir in garlic, then add frozen vegetables and cook until heated through. Season with a pinch of salt.
  3. Add rice to the skillet and stir to combine with the vegetables. Press down into the pan to brown the rice lightly for a couple of minutes. Add in sesame oil and soy sauce and let fry up for 5 minutes.
  4. Take your spatula and push rice to one side. Crack the eggs in the pan and scramble until done. Mix the eggs into the rice then.
  5. Garnish with sesame seeds and (Optional) and serve with chicken!

Notes

Storage:
  • Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop over medium with a splash of broth to loosen the sauce. Or reheat in the oven, covered, at 350°. Serve hot with freshly cooked rice.
  • Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight, then reheat on the stove or in the oven until warmed through.
     
Tips:
  • Mix together the sauce and marinate the chicken up to a day in advance, then cook when you're ready to serve. Or you can fully cook the chicken ahead of time, cool completely, then store in the fridge until you're ready to eat. Reheat on the stove or in the oven and serve with freshly cooked rice or fried rice.