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Teriyaki Glazed Chicken

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Teriyaki Glazed Chicken is an easy, delicious baked chicken dish with a sauce that perfectly balances the sweet, spicy, and salty Asian flavors.

Teriyaki Glazed Chicken

I was staring at a package of chicken tenders in the refrigerator trying to figure out a new, delicious, easy yet different way to fix them.  I knew I wanted to bake them.

Teriyaki Glazed Chicken

Since I had soy sauce, sriracha, garlic, and ginger on hand, I decided to make a baked Teriyaki Glazed Chicken.

Teriyaki Glazed Chicken

And the result tasted amazing! The key is balancing the sweet, spicy, and salty flavors of the sauce. You may wish to adjust the sugar to make it either sweeter (or less sweet) or adjust the sriracha to either make it spicier or less spicy based on your preferences.

This made a perfect lunch with a vegetable and rice.

How will you serve this Teriyaki Glazed Chicken?

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5 from 1 vote
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Teriyaki Glazed Chicken

Teriyaki Glazed Chicken is an easy, delicious baked chicken dish with a sauce that perfectly balances the sweet, spicy, and salty Asian flavors
Course Chicken, Main Dishes
Cuisine Asian
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12
Author Michele @ Flavor Mosaic

Ingredients

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 2 tablespoons Sriracha
  • 1 clove garlic minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 boneless skinless chicken breasts

Instructions

  1. Preheat oven to 425 degrees F.
  2. In a medium saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, sriracha, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. Bake in the preheated oven for 20 minutes. Turn pieces over, and bake for another 15 minutes, until no longer pink and juices run clear.

Recipe Notes

Adapted from AllRecipes.com.

If you like this recipe, you may like my Blackened Cajun Chicken.

Cajun Blackened Chicken

Or you may like this Honey Dijon Balsamic Chicken Tenders.

Honey Dijon Balsamic Chicken Tenders

 

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Comments

  2. I do a lot of Japanese cooking and use both bottled and homemade teriyaki sauce. This one sounds interesting, although I’ll be honest – I’ve never heard of making it with Sriracha sauce. I think I would leave that out. I buy large bottles of Japanese soy sauce (shoyu) so I always have more than enough of that on hand, plus just about everything else on the list. I’ll have to try this recipe. As I said, I love mixing things up a bit and don’t always want my teriyaki sauce to taste the same every time.

    Reply

    • Hi Linda, I added the Sriracha because I like the flavor with it. I was not trying to make anything authentic. I always believe in adjusting recipes to your own taste preference.

      Reply

  9. This looks delicious! My sister makes similar baked version for large gatherings because its so easy and always a crowd pleaser! Can’t wait to try this!

    Reply

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