Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). This is the perfect temperature for baking the chicken and helping the glaze caramelize beautifully. Ensuring your oven is at the right temperature before starting is key to perfect results.
- Next, puree the minced garlic and ginger together using a mortar and pestle, a magic bullet, or a food processor. You want to achieve a smooth consistency that will blend seamlessly into your sauce.
- In a small saucepan, combine soy sauce, water, Golden Monkfruit Sweetener, ginger puree, and garlic puree. Place it over low heat and bring to a simmer. Stir occasionally and taste to adjust the sweetness to your liking. The goal is to reduce this mixture by about one-third, concentrating the flavors.
- While your sauce simmers, prepare the chicken. Trim away any visible fat and undesirable parts. If some pieces are particularly thick, consider trimming them down to ensure even cooking. This also allows for more flavorful leftovers if you decide to use those trimmings for homemade stock!
- Heat peanut oil in a large non-stick frying pan over medium-high heat. Once hot, carefully add the chicken breasts and brown them for about 3 to 4 minutes on each side. You want them to develop a lovely golden crust but not cook them through just yet.
- After browning, cut the chicken into four equal-lengthwise strips. This not only helps with presentation but also ensures even cooking when you bake the chicken.
- Select a casserole dish that can fit all the chicken in a single layer. Arrange the strips neatly inside, then brush about half of the reduced teriyaki sauce generously over the top. This ensures each piece is coated and flavorful from the start.
- Pop the dish into the preheated oven and bake for 5 minutes. After this time, take it out and brush on more teriyaki sauce. This step adds layers of flavor!
- Return the chicken to the oven and bake for another 5 minutes. Afterward, pull it out once more and give it a final brush with sauce. The chicken should be glistening by now!
- Continue baking for an additional 2 to 5 minutes. Use an instant-read meat thermometer to check the thickest part of the chicken; it should read 165°F (90°C) when fully cooked. This ensures your chicken is safe to eat and perfectly juicy.
- When the chicken is done, remove it from the oven and let it rest for a few minutes. This allows the juices to redistribute for the best texture. Serve hot, garnished with sliced green onions if you desire. If you have any extra sauce, feel free to reheat it and serve it over the chicken for an added burst of flavor!
Notes
Cooking is always a journey of discovery. Here are some notes that can help you make the most of your Baked Teriyaki Chicken experience:
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: Yes, you can freeze the chicken! Make sure it’s properly cooled and then tightly wrapped or placed in a freezer-safe bag for up to 3 months.
- Pairing: This dish pairs wonderfully with steamed rice, sautéed vegetables, or a fresh salad. You can also serve it in a wrap or on a bed of greens.
- Marinating: For an extra depth of flavor, consider marinating the chicken in the teriyaki sauce for a few hours or overnight before cooking.
- Variations: You can easily change the protein or add vegetables like bell peppers or broccoli for a colorful twist on the classic.