Teriyaki chicken is among those dishes that are popular at every restaurant that serves Asian food. It’s always my go-to when getting takeout, but it seems that the gap between the best teriyaki chicken that I’ve had and the worst was quite wide. Unfortunately, the best I’ve had from a restaurant was quite expensive, and I didn’t want to go to the same place every week and spend that kind of cash.
With that in mind, I spent some time looking for a recipe that I could make at home each week, saving myself a bit of money. Thankfully, I found just the thing and not only is it fairly low in cost, but it also cuts back on a lot of the calories that you’ll get from a Chinese restaurant. A big reason for that is we’re not actually frying anything and adding unnecessary calories. This time, we’re baking teriyaki chicken.
If you have the necessary ingredients and an hour and a half to cook dinner, you can make this fantastic recipe in your own home, as well! You can also add whatever you want as a side dish, if you want to skip the fried rice and go for something a little more healthy. I didn’t want to give up my favorite Asian dish when trying to cut back on calories, so this recipe has been a life saver.
Give this recipe a shot and you’ll find that you don’t miss spending around $20 for a single serving at a restaurant! Instead, you have enough to feed six people (at least) for around the same price, and with coupons and sales at the grocery store, I’ve spent even less! With about 90 minutes from start to finish, it feels like I’ve even saved time by making this teriyaki chicken!
Enjoy one of the best ways that you can make chicken in your own home, and make sure not to tell anybody that it didn’t come from a restaurant, as it can be your own little secret!
Preparation Time: 90 to 95 Minutes
Serves: Six People
Nutrition (Per Serving):
Fat: 10 g
Protein: 25 g
Carbohydrates: 20 g
Sodium: 1,300 mg
Cholesterol: 88 mg
What You’ll Need:
- 12 Boneless and Skinless Chicken Thighs
- ½ Cup of Soy Sauce
- ¼ Teaspoon of Ground Black Pepper
- ½ Teaspoon of Ground Ginger
- ½ Cup of White Sugar
- 1 Clove of Minced Garlic
- 1 Tablespoon of Cornstarch
- ¼ Cup of Cider Vinegar
- 1 Tablespoon of Cold Water
- Kick things off by getting your oven ready, setting the oven to 425 degrees (220 degrees Celsius) and then setting the stovetop to a low heat.
- Next, we’ll take out a saucepan and set it on the stovetop. Add in a tablespoon of cold water, a half cup of soy sauce, a tablespoon of cornstarch, a quarter cup of cider vinegar, a half cup of white sugar, a clove of minced garlic, a quarter teaspoon of ground black pepper and a half teaspoon of ground ginger.
- Keep stirring this mixture as it reaches a simmer. The sauce will then begin to thicken and bubble, and this is when you know you’re ready for the next step.
- Take out a baking dish (9×13 inches will work) and place your 12 boneless, skinless chicken thighs onto the dish. Using the mixture from your saucepan, brush the chicken thighs, then flip them over and brush the other side.
- Place the dish into the oven, allowing it to bake for 30 minutes. (Note: For every 10 minutes that it’s baking on either side, continue to brush with the saucepan mixture) Once that’s done, flip the chicken over and bake for another 30 minutes. Take the chicken out of the oven to make sure it’s finished. The chicken shouldn’t have any pink, and the juices should be clear.
- Now that chicken is fully cooked, take it out of the oven and allow it to cool for just a couple of minutes. Now, you’re ready to enjoy your baked teriyaki chicken, and there should be plenty for six people and maybe even 12 if you’re at a larger event with smaller dishes!