Baked Teriyaki Chicken

I like to use chicken breast in this recipe. A lot of people use chicken thighs – which are delicious too, and great for ensuring the meat is moist – however I find them fiddly and time consuming to trim. That’s fine at the weekend, but not mid-week when I’m in a hurry to get dinner on the table.


  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1/2 cup caster sugar
  • 1/3 cup + 1 tbsp soy sauce
  • 3 tbsp cider vinegar
  • 2 cloves garlic, peeled and minced
  • 1 thumb-sized piece of ginger, peeled and minced
  • 2 tbsp honey
  • 1/4 tsp white pepper
  • 4 chicken breasts cut into chunky strips
  • 1 tbsp sesame seeds
  • Small bunch scallions, chopped


  • Boiled rice
  • Green veg – such as broccoli and kale


  1. Preheat the oven to 400F.
  2. Place the cornstarch and cold water in a small saucepan and stir together to combine.
  3. Full instructions visit @centercutcook

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