Sunday, January 8, 2012

Chicken Teriyaki

I don't know about you, but whenever I see teriyaki sauce (for marinating chicken or steak) it's always extremely thin/watery. Therefore, I developed my own sauce (from a combination of different recipes) that thickens nicely (glaze-like) and has excellent flavor. It's very easy to make and tastes great on chicken, placed over a bed of rice (which is what I always make with this)!

Prep time: 30 minutes
Cook time: 40 minutes
Servings: 2


  • 2 tsp cornstarch
  • 2 tsp cold water
  • 3 tbsp light brown sugar
  • 2 tbsp white, granulated sugar
  • 5 tbsp soy sauce
  • 2 tbsp and 2 tsp apple cider vinegar
  • 2 cloves garlic
  • 1/4 tsp ground ginger
  • 1/4 tsp ground black pepper
  • 2 chicken breasts (I cut the excess fat (white junk) off before I bake)

    All of the ingredients, except for the chicken.
    Often things you have at home that you use for many recipes!

  1. In a small saucepan over low-medium heat, combine the cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger, and pepper. Let simmer, stirring frequently until sauce thickens and bubbles.
    All of the ingredients added into the pan, stirred up and on low heat.
    Bubbling, turn the heat down, and it will thicken.
  2. Preheat oven to 375 F.
  3. Place chicken in baking dish (I use a 13 x 9 cake pan) lined with aluminum foil. Brush both sides of the chicken with sauce.
    The chicken all trimmed of fat and ready to bake!
Add a layer of teriyaki. You'll want to do this over the course of the bake.

4. Bake in the preheated oven for 40 minutes, until no longer pink and the juices run clear. Brush with sauce every 10 minutes during cooking: 25 minutes covered with foil, 15 minutes uncovered.
5. Remove chicken from oven and allow to stand for ~10 minutes so juices remain within the meat.

Note: This sauce is JUST enough for two. You may want to alter the amounts if you find it isn't enough sauce for your liking. The sauce will "melt" off of the chicken, so you can use your brush to sop up some of this and reapply it to the chicken.

Using the foil is important because it allows for a VERY easy clean-up. Otherwise, the over-run sauce will burn onto the pan, making it difficult to scrape off.

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