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One Pot Easy Teriyaki Chicken
4
40 mins
Ingredients
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4 (16-ounces) skinless, boneless chicken breasts
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1 yellow onion, thinly sliced
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⅓-cup honey
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½-cup low-sodium soy sauce
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3 garlic cloves, finely chopped
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1 teaspoon ground ginger
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¼-cup water
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3 tablespoons cornstarch
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Toasted sesame seeds, for garnish
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Chopped green onions, for garnish
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Prepared rice, optional
Instructions
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1.
Preheat oven to 425F degrees.
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2.
Spray a baking dish with cooking spray.
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3.
Pound chicken breasts to an even thickness, but DO NOT pound thin
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4.
Arrange chicken breasts on the bottom of the baking dish. Add sliced onions over chicken breasts; set aside.
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5.
In a mixing bowl, combine honey, soy sauce, rice vinegar, garlic and ginger; whisk until thoroughly combined. Pour the sauce mixture over the previously prepared chicken; make sure that the chicken is nestled down in the sauce.
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6.
Bake for 30 minutes, or until internal temperature of chicken reaches 165F degrees.
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7.
Remove from oven and transfer chicken and cooked onions to a serving plate. Set aside.
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8.
Transfer the remaining teriyaki sauce from the baking dish to a frying pan or a saucepan set over medium-high heat.
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9.
In a separate bowl, whisk together the cold water and cornstarch until the cornstarch is completely dissolved. Pour the cornstarch mixture into the saucepan over the teriyaki sauce and whisk to combine.
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10.
Bring the mixture to a boil and let boil for about 1 to 2 minutes, or until thickened. Remove from heat and spoon the sauce over the chicken. Garnish with sesame seeds and chopped green onions.
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11.
Serve over rice.
