Oven Baked Chicken Teriyaki Recipe

My husband said it’s restaurant-quality.

Very easy and pretty good. I made it on a skillet rather than in the oven because I needed it to cook faster. Instead of mirin, I used sweet marsala (I looked up substitutions and that was the top suggestion, a sweet wine. Sherry wine or white wine with a bit of sugar added to it can also be used)

This was AMAZING! I am going to make the sauce again this weekend to put on grilled porkchops! My whole family loved it. Also, I made extra sauce and mixed it with rice noodles. Yum!

Awesome! I keep my ginger in the freezer and didn't realize I had so little, which amounted to about half of what is listed in this recipe. To us, and we're ginger lovers, and it turned out to be a perfect amount. Didn't have the sweet wine but used Rice wine vinegar and 1/2 tsp. sugar. We loved it, grandkids have asked for it since and their mom asked for the recipe because the kids were asking for her to make it at home. Very tasty, served with Asian style sticky rice, steamed broccoli and the end result was perfect!! MANY thanks!!

This sauce is delicious! I cut my chicken into strips and cooked them up in a frying pan with some oil and then put it all over rice.

My family really liked this easy recipe i added broccoliand it was better than any take out! Next time i plan on using less sugar and trying it with beef

I LOVE teriyaki chicken, and the best thing about this is that you bake it. REALLY simple!! It's seriously tasty. One improvement, tho, as in all chicken dishes: USE DARK MEAT!!!! MUCH more flavorful, not dry and really tender. STOP worrying about a few extra calories, dump the dry chicken breasts, and use boneless thighs instead. They have them at the store and are not only tastier, but MUCH, MUCH CHEAPER!

Partially cooked the chicken breast on the griddle on high to seal in the juices, then diced and placed in baking dish covering with the sauce, covered the dish with parchment paper (I don't use aluminum foil) and finished cooking in the oven. I doubled all the ingredients for the sauce, except only used 1/4 cup of sugar and 1/2 teaspoon of freshly grated ginger. Served with jasmine rice, steamed brocolli, hot jasmine tea, and purchased lomein from the local Chinese restaurant. This was a big hit starting with husband all the way down to the 14 year old. Taste so authentic, it was good!

Very good! I make this for my family frequently, and it is a hit with both my mother (who isn't a fan or garlic) and my father (who isn't a fan of ginger). I always swap out the breast for drumsticks (our household likes dark meat) and I often add a splash or two of lime juice to the sauce when it simmers. My favorite part of the dish is when then chicken juices cook out in the oven and takes the teriyaki sauce up a level. I always try to save part for later. Sometimes I wish I could just make the post-baking sauce without the chicken to go over rice or noodles, but I guess I'll just have to suffer through eating delicious chicken to get it :)

Easy and delicious. I butterflied the chicken breast to help get the flavour through. I substituted Mirin with a balsamic vinaigrette. Well liked by all next time I may try it in the slow cooker to really let the flavours work into the chicken.

I made this exactly as described and it was excellent! For the record though, this is pretty much "General Tso's Chicken". I usually prepare this dish on the stove top, with Sun-Bird General Tso's Chicken Seasoning Mix, which does not require baking. However, this (baking) method seems to coat the chicken better so that it tastes more like what you expect to get at a good Chinese restaurant. Serve it over white rice with a little butter and Garam Masala mixed in. Or, if you are adventurous, skip the Garam and go with crushed red pepper. Also, a little chopped up broccoli, peppers (mild or hot), or minced butternut squash (or all three!) added to the sauce will give it an extra oomph!

Good and easy. I don't have ginger and mirin. I substituted the ginger by 1tsp of all Spice and omitted the mirin. Before serving adrede some peanut.

I love this recipe! And I love ginger if you love Asian dishes keep the ginger the amount that's called for. You can play around and add some other vegetables or water chestnuts anything really! I've made this dish many times for my family! Thank you!

Loved this easy recipe. It makes a lot of sauce, which paired well with some rice and broccoli. I used sherry with a bit of added sugar per another user’s suggestion in place of the mirin (didn’t have any) and I used breast tenderloins because that’s what I had on hand. Definitely will make again

This recipe makes much more sauce than needed for four half breasts, but it is very good. I used white wine and did not add more sugar as there is already quite a bit of sugar in the recipe. I used low salt soy sauce as always. I served it with Basmati rice and blanched Broccoli, and saved 1/2 of the sauce for another time. Will definitely make again.

I followed the recipe for the most part. The sauce you pour over the chicken breasts thickened up in like 7 minutes, not 11. It was very tasty.

Very good.

This was delicious! I cut the sauce recipe in half because I was only cooking for two. I used Sherry cooking wine instead of the mirin, because I had no idea what it is and didn't have it. The Sherry was suggested by another reviewer. I also used powdered ginger (didn't have fresh). Since I cut the recipe in half, I used about 3/4 tsp. Easy to prep and cooks in 30-35 minutes. Perfect! Thank you!

I made this and family loved it.

This was delicious. I had already marinated my chicken overnight in a soy sauce/white wine/oil/ginger marinade, which probably helped. I like being able to bake this in the oven, since my stove top was occupied with other projects at the time! I omitted the red pepper since we are wimps, and used turbinado sugar instead of white because that's what I had. There was lovely caramelization around the edges of the pan, yes black in a few places but it didn't taste burnt. My only complaint was that I felt 2 TBS of cornstarch was too much. I like the sauce to cling to the chicken, but I also like to be able to pour it over my veggies and this was a bit thick. Thanks for sharing!