Simply pour this homemade teriyaki sauce over chicken and bake!
Hey hey hey! Another Monday morning to have.
Sarcasm, obviously. I’m away from an adventurous visit to the Off-shore Northwest. Mondays after vacation. I’ll possess a tall coffee having a side of publish vacay blues.
I’ll let you know much more about the trip now in sally’s photography. so stay tuned in for your!
PS: if you would like quick access to my photography, visit the tab towards the top of this site. See? It is simple to switch between this food/baking feed and also the photography feed.
Before departing for vacation, I made today’s recipe for supper one evening. Something around the healthier side, that is what dinner usually appears like around here. Liver organ, veggies, tasty sauces. Like so. Also it’s been so exciting discussing everyday dinner recipes along with you! The feedback I’ve been getting about sprinkling (ha!) healthier meals into my posts continues to be inspiring. So, stay tuned in for any couple of much healthier meals this month.
Um, it’s already August. I don’t want to speak about it.
Today’s healthier meal is really a two step process. (1) result in the flavorful teriyaki sauce. (2) pour over chicken and bake. That’s it. I put some pineapple in to the mix since it’s Kevin’s favorite fruit and that i love just a little sweet with my savory. Alongside our chicken, I offered broccoli. Which drenched up all of the extra teriyaki sauce. Mmm x1,000.
Let’s start discussing the sauce. Quite simple stuff here. I’m not keen on store-bought teriyaki sauce since it is usually full of excess sodium and sugar. Which makes it in your own home enables me (and also you!) to manage the components and, more to the point, the ultimate taste. Brown sugar and honey sweeten the sauce. Very little of either, sufficient to balance the soy sauce and produce a sweet profile towards the sauce in general. For flavor, we’ll use cider vinegar, garlic clove, ginger root, along with a little pepper for spice. The honey, ginger root, and garlic clove are my top picks within this sauce.
Can One say something? This really is the very best teriyaki sauce I’ve ever endured! I gave myself just a little pat around the back after tasting it. Hooray. Check it out over stir-fry!
The sauce will prepare and thicken within the stovetop before flowing over chicken.
I personally use boneless, skinless chicken breasts. You should use bone-in chicken thighs, drumsticks, wings or any cut of chicken you want best.
The most challenging part of everything. Ha! I kid, I kid.
Place it within the oven and be done with it for half an hour. In that time, create some brown grain, quinoa, broccoli, or any grain/veggie you would like alongside. Preferably something to absorb everything incredible teriyaki sauce. I adore I really like this sauce?
Just a little sprinkle of eco-friendly onion, a touch of sesame seeds, and BOOM! This really is dinner tonight. Monday’s all of a sudden searching a bit more exciting!
Follow me on Instagram and tag #sallysbakingaddiction in order to see all of the Small business administration recipes you are making!
Baked Pineapple Teriyaki Chicken
Simply pour this homemade teriyaki sauce over chicken and bake!
Ingredients:
- 1 tablespoon corn starch
- 1 tablespoon 70 degrees water
- 1/4 cup (50g) brown sugar
- two tablespoons (42g) honey
- 1/2 cup (120ml) soy sauce
- 1/4 cup (60ml) cider vinegar
- 1 clove garlic clove, minced
- 1/2 teaspoon ground ginger root
- 1/4 teaspoon freshly ground pepper
- 4 skinless boneless chicken breasts
- 1 cup fresh or canned pineapple chunks
- optional: chopped eco-friendly onion and sesame seeds for garnish
Directions:
- Whisk corn starch and water together in a tiny bowl. It will likely be a milky liquid. To thickening the sauce. Combine the corn starch mixture, brown sugar, honey, soy sauce, vinegar, garlic clove, ginger root, and pepper together in a tiny saucepan over low heat. Let it simmer while whisking from time to time. Provide a boil and permit to boil for one minute. Switch off heat and hang aside not less than ten minutes, letting it awesome and thicken.
- Meanwhile, preheat oven to 400°F (204°C).
- Arrange chicken and pineapple slices inside a bake pan (any size works-- I made use of a ten-inch casserole dish. Make use of a 9-inch square pan, an 11x7 pan, an 8-inch square pan, etc). Pour sauce on the top, then turn the chicken to make certain every inch is coated within the sauce. Make use of a basting/pastry brush as needed.
- Bake uncovered for 30-32 minutes or before the chicken is totally cooked through. This really is optional: in the 25 minute mark, remove in the oven and thoroughly slice the chicken into chunks, then go back to the oven. The smaller sized the chicken pieces, the greater teriyaki they'll take in. You may also chop up the chicken when it's raw just before cooking.
- Sprinkle eco-friendly onion and sesame seeds on the top and serve the chicken and pineapple with sauce in the pan put on the top. Store leftovers within the refrigerator for approximately five days.
- Make ahead tip: The teriyaki sauce, prepared in step one, can be created one day ahead of time and kept in the refrigerator. You may also prepare the dish through step three, cover the pan with aluminum foil or plastic wrap, and within the refrigerator for approximately one day. Then bake as directed.
Additional Notes:
For any more rounded out meal, serve with broccoli, brown grain, quinoa. baked sweet taters or anything to absorb the teriyaki sauce.
Using SparkRecipes calculator-- including all of the extra teriyaki sauce you'll pour within the chicken when serving, this dish arrives to around 260 calories, 34 grams of protein, and 2g fat per serving. This is dependant on using four 6 ounce chicken breasts.
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You’ll love my crispy chicken salad. This salad is made from baked (!!) crispy chicken, homemade mixed berry dressing, almonds, creamy blue cheese, and much more.
Mike V. &- published August 12, 2015 at 4:35 pm
Holy man it was scrumptious (and thus easy)! Like a mother having a VERY active toddler, I'm always looking for simple and easy , cake recipes&....that one will be included to our rotation! I'd grain wine vinegar and used that rather from the cider vinegar (wasn’t sure should you be speaking apple cider&....and so i used the grain wine vinegar getting thought both smelled exactly the same coupled with exactly the same mellow flavor). Many thanks for an additional fabulous dish.
Dita &- published August 12, 2015 at 5:44 pm
Chose to make this. So we LOVED it. Together with evety recipe you have I've attempted to date. Awaiting my &"cheat day&" Saturday to create your pumpkin Chocolate nick pancakes I don’t even care that it's still August.
Christina &- published August 14, 2015 at 9:33 am
I’ve been searching for any good teriyaki sauce i'm able to make in your own home since i have too don’t look after the canned version. Think I'll pair it with coconut jasmine grain and broccoli. Thanks for the wonderful recipes
Zeresh &- published August 15, 2015 at 12:18 am
Managed to get tonight..scrumptious..basically could publish a pic i'd..permanently within my recipe vault
I really like following genius and galvanizing blog Sally,the recipes always come out while you say.The photography just will get better,this chicken! wow..could it be real food? it appears so perfect,sorry to seem sceptical and that i’ll certainly be trying that one,but doubtful it'll look so good! many thanks.Sylvie
Michelle Bucci &- published August 17, 2015 at 3:37 pm
Hi Sally! I chose to make this a week ago for supper however i pan fried the chicken in bite size pieces after which thrown within the sauce these were fantastic! Even my father who &"hates&" chicken had seconds lol. I’m making the sauce again tonight to make use of with salmon! I'll never buy commercially made sauce again!
Also only a note for anybody inside a pinch- I had been from Apple cider vinegar treatment and used simply white-colored vinegar also it still sampled awesome lol!
thank you for another champion!
Michelle Bucci &- responded on August 17th, 2015 at 3:38 pm
Ps: and my hubby had thirds of chicken! Haha
Michelle Bucci &- responded on August 17th, 2015 at 3:41 pm
Sorry this really is my last answer my very own comment *white-colored vinegar along with a a little lemonade (I had been completely winging it!) lol thought it might cut the super strong taste of white-colored vinegar (also it did!)
Kaci Melton &- published August 26, 2015 at 1:10 pm
Jamie Lee &- published September 7, 2015 at 7:03 pm
Hey Sally! I'm loving your meals recipes a lot! I simply chose to make this tonight and chop up the chicken before hands and i believe I made the sauce properly. It smelled scrumptious while cooking and sampled great too. Anyway, I cooked it the whole half an hour so when I required it, it became really watery and never the thick sauce. Insert weeping face emoji here. The chicken still tastes good though! Have you got whats your opinion may have gone wrong? I'm working on my small cooking skills, and so i’m sure it’s my fault. Just attempting to fix things i did wrong for the next time! Thanks!
Sally &- responded on September seventh, 2015 at 7:46 pm
It will likely be thin in the juices from the chicken cooking totally normal! Will thicken because it cools. And will also be super thick should there be any leftovers.
jamie lee &- responded on September eighth, 2015 at 7:08 am
Appreciate it Sally! You totally deserve a blogger award of some kind. Well many blogger awards and one of these could be for the best at answering readers’s comments! The chicken switched out perfectly and you will find leftovers. Thanks thank appreciate everything!
Janae &- published September 10, 2015 at 11:02 am
I chose to make this recipe tonight for supper&....and i believe I have to used the incorrect soy sauce. I made use of Shoyo sauce&...what is the specific kind of that you employ. Thanks!
Sally &- responded on September tenth, 2015 at 7:18 pm
It shouldn’t really matter however i use kikkoman reduce sodium soy sauce
Jamyn &- published November 6, 2015 at 9:25 pm
Chose to make this for supper tonight with some steamed carrots and grain also it was a millionaire! It's my job to don’t make savory foods, so my father would be a little skeptical after i told him I needed to create dinner, but he absolutely loved it! He stated it had been the be teriyaki sauce he’s Ever endured! Thank you for this scrumptious recipe!
Christina &- published December 17, 2015 at 7:22 pm
Hey Sally! Can One substitute white-colored vinegar for cider vinegar? Thanks
