Teriyaki Glazed Chicken is an easy, delicious baked chicken dish with a sauce that perfectly balances the sweet, spicy, and salty Asian flavors.
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.
Since I had soy sauce, sriracha, garlic, and ginger on hand, I decided to make a baked 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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- 1 tablespoon cornstarch
- 1 tablespoon cold water
- ½ cup white sugar
- ½ cup soy sauce
- ¼ cup cider vinegar
- 2 tablespoons Sriracha
- 1 clove garlic, minced
- ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- 12 boneless, skinless chicken breasts
- Preheat oven to 425 degrees F.
- 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.
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
- 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.
If you like this recipe, you may like my Blackened Cajun Chicken.
Or you may like this Honey Dijon Balsamic Chicken Tenders.