Oven Roasted Teriyaki Chicken Food

SHEET PAN CHICKEN TERIYAKI AND VEGETABLES

Steps:

• Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
• Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
• Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
• Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
• Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
• Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
• Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
• Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
• Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.

OVEN BAKED CHICKEN TERIYAKI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
• Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

OVEN-BAKED TERIYAKI CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
• Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
• Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.

TERIYAKI CHICKEN WINGS

Steps:

• Preheat the oven to 400 degrees F.
• Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
• Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

BAKED CHICKEN TERIYAKI

Steps:

• Preheat oven to 425 degrees F.
• Combine the first 10 ingredients in a bowl.
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour sauce over chicken and turn to thoroughly coat.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 10 minutes, until no longer pink and juices run clear.
• Spoon sauce over chicken and serve.
• ***If using bone-in chicken breasts, bake at 375 for 35-40 minutes. If using boneless chicken breasts, bake at 375 for 20-25 minutes.
• ***If you prefer (especially if you are cooking for a shorter amount of time), bring all the ingredients to a boil in a saucepan on the stove and let simmer until thick. Brush the chicken with the resulting glaze.

TERIYAKI CHICKEN WINGS

Steps:

• Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside.
• Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.