What temperature should I bake teriyaki chicken at?

I find that 400ºF is perfect for making baked teriyaki chicken—just follow along with the recipe!

Can teriyaki sauce go in the oven?

Yes, teriyaki sauce can absolutely go in the oven. In fact, baking chicken or vegetables with teriyaki helps the sauce thicken, caramelize, and cling to everything on the pan. Just keep an eye on it toward the end since the sugars can go from caramelized to burnt in a heartbeat.

Do I add teriyaki sauce before or after cooking the chicken?

The simplest way to answer is YES! I add the teriyaki sauce both before and after cooking the chicken. Just make sure to keep any utensils that touch the raw chicken away from the sauce you’ll drizzle over the final product.

Easy Oven Baked Teriyaki Chicken

Name: Easy Oven Baked Teriyaki Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: ½ Cup low sodium soy sauce; ½ Cup light brown sugar; ¼ Cup water; ¼ Cup rice wine vinegar; 1 clove garlic, minced; 1 teaspoon fresh ginger, grated; ¼ teaspoon red pepper flakes; ½ teaspoon sesame oil; 1 Tablespoon cornstarch; 1 Tablespoon cold water; 4 boneless skinless chicken breasts, pounded to no more than 1 inch thick; 4 Cups broccoli florets; 2 medium carrots, peeled and sliced; 1 medium red bell pepper, sliced; spray olive oil; Salt & pepper to taste; Rice, green onions, sesame seeds for serving

Description

This easy Oven-Baked Teriyaki Chicken recipe is perfect for weeknights when you’re craving something bright and fresh but feel a bit lazy. Tender chicken breasts and colorful veggies in a savory Asian-inspired glaze will be ready for eating in under an hour (with just 15 minutes of prep!).

Ingredients

Scale

½ Cup low sodium soy sauce
½ Cup light brown sugar
¼ Cup water
¼ Cup rice wine vinegar
1 clove garlic, minced
1 teaspoon fresh ginger, grated
¼ teaspoon red pepper flakes
½ teaspoon sesame oil
1 Tablespoon cornstarch
1 Tablespoon cold water
4 boneless skinless chicken breasts, pounded to no more than 1 inch thick
4 Cups broccoli florets
2 medium carrots, peeled and sliced
1 medium red bell pepper, sliced
spray olive oil
Salt & pepper to taste
Rice, green onions, sesame seeds for serving

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Instructions

Preheat the oven to 400F. Spray a baking sheet with nonstick cooking spray and set aside.
Combine the soy sauce, brown sugar, water, rice vinegar, minced garlic, ginger, red pepper flakes and sesame oil in a saucepan over medium heat.
Mix the cornstarch and 1 tablespoon of cold water in a small dish. Add it to the saucepan.
Continue to cook, while stirring, until the sauce thickens. It should take about 3-5 minutes.
Spread the broccoli, carrots and red bell pepper around the baking pan, leaving space in the center for the chicken. Spray with olive oil spray and season with salt and pepper.
Add the chicken breasts in the middle of the vegetables. Pour half of the teriyaki sauce over the chicken.
Cover the pan with foil and bake for 15 minutes.
Remove the foil and return to the oven uncovered and bake for an additional 10-15 minutes or until the chicken reaches an internal temperature of 165F.
Serve over rice and top with extra teriyaki sauce, green onions and sesame seeds.

Nutrition

Serving Size: 1/4 Recipe (just chicken & sauce)
Calories: 304 Calories
Fat: 2g
Carbohydrates: 41g
Fiber: 3.6g
Protein: 31g