Hands down this Baked Teriyaki Chicken was better than an iced cold beverage on a hot summer’s day. The flavor was just as you hoped it would be and so much more.
I have to say that not only was this Baked Teriyaki Chicken absolutely decadent, it was quick, simple, and ready to eat in 20 minutes. The most important thing about teriyaki anything is the sauce and this Baked Teriyaki Chicken sauce was beyond my expectations. It took all of 5 minutes to make and thickened up perfectly, making it so easy to glaze the chicken before putting it into the oven. I don’t know about you, but I like my sauces to really stay in place to marinate the food while it cooks, and this teriyaki sauce did just that. I coated both sides of the chicken before baking, leaving just enough to glaze over it once more when it came hot out of the oven.
The smell of this Baked Teriyaki Chicken cooking is so sweet and savory it makes my mouth water just thinking about it. I think the real secret to this teriyaki sauce is the pineapple juice, it gives it just the right amount of natural sweetness and then topping it off with a little green onion and sesame seeds makes it pop. I used chicken tenders, but you can use whatever type of chicken you like. No matter what you use your chicken is going to be delicious, moist, and bursting with flavor. In my house we like to eat our Baked teriyaki Chicken over quinoa, but it would be incredible in a stir fry or over white or brown rice, or even on a sandwich. The best part about this dish other than it is scrumptious, is that it really takes less than 30 minutes from start to finish. So let’s get baking and see how your family likes this Baked Teriyaki Chicken! xoxo.
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 Tablespoons of sugar splenda blend
- 2 Tablespoons of brown sugar splenda blend
- 1⁄4 cup low sodium soy sauce
- 1⁄4 cup cider vinegar
- 1⁄4 cup pineapple juice
- 1 teaspoon minced garlic
- 1⁄2 teaspoon ground ginger
- 10 chicken tenders or chicken of choice
- green onion diced-optional for garnish
- sesame seeds-optional for garnish
- Preheat oven to 425 degrees F.
- Bring the first 10 ingredients to a boil in a saucepan on the stove and let simmer until thick.
- Place chicken pieces in a lightly greased 9x13 inch baking dish.
- Brush the chicken with the resulting glaze.
- Bake for 10 minutes, then turn chicken, glaze again and bake 10 more minutes or until no longer pink.
- Let cool for a minute or two, brush with remaining glaze and top with green onions and sesame seeds. Serve over quinoa, rice or stir fry, enjoy!