Tired of the same old dinner routine? Craving a flavorful, healthy meal that’s surprisingly easy to make? Then look no further! This chicken teriyaki oven recipe is your answer. Forget greasy takeout – this homemade version is packed with fresh ingredients, requires minimal cleanup, and tastes absolutely incredible. It’s the perfect quick dinner idea for busy weeknights, or a delightful dish for a relaxed weekend meal. Get ready to impress your family and friends with this delicious and easy recipe!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon sesame oil
- 1 green onion, thinly sliced (for garnish)
- Sesame seeds (for garnish, optional)
- Cooked rice, for serving
Instructions:
Get Started: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Marinate the Chicken: In a large bowl, whisk together the soy sauce, mirin, honey, rice vinegar, cornstarch, ginger, and garlic. Add the chicken pieces and toss to coat evenly. Let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator for maximum flavor. This is a crucial step for tender and flavorful chicken.
Bake the Chicken: Arrange the marinated chicken in a single layer on the prepared baking sheet. Drizzle with sesame oil. Bake for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened and caramelized. Flip the chicken halfway through for even cooking.
Serve and Enjoy: Garnish with sliced green onions and sesame seeds. Serve immediately over a bed of fluffy rice. The slightly sticky, sweet and savory teriyaki sauce is the perfect complement to the tender chicken and rice.
Cooking Tips for Perfect Chicken Teriyaki:
- Don't overcrowd the baking sheet: Ensure the chicken pieces are in a single layer for even cooking and browning. If necessary, use two baking sheets.
- Adjust the sweetness: If you prefer a less sweet teriyaki sauce, reduce the amount of honey. For a sweeter version, add a tablespoon more.
- Thicken the sauce: If the sauce isn't thick enough after baking, you can whisk together 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the sauce during the last few minutes of cooking.
- Add some veggies: Enhance your meal by adding vegetables like broccoli florets, bell peppers, or snap peas to the baking sheet during the last 10-15 minutes of cooking.
Variations:
- Spicy Chicken Teriyaki: Add a pinch of red pepper flakes or a dash of sriracha to the marinade for a spicy kick.
- Lemon Chicken Teriyaki: Add the juice and zest of one lemon to the marinade for a bright and citrusy flavor.
- Sheet Pan Chicken Teriyaki and Veggies: Add your favorite vegetables to the baking sheet along with the chicken for a complete one-pan meal. Broccoli, carrots, and bell peppers all work well.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: Approximately 35-40g
- Fat: Approximately 10-15g
- Carbohydrates: Approximately 25-30g
This easy chicken teriyaki oven recipe is a guaranteed crowd-pleaser. It's a delicious and healthy meal perfect for busy weeknights or special occasions. Enjoy!