Teriyaki Chicken Bake
Author: Gina Kleinworth
Prep time:
Cook time:
Total time:
Serves: 1
- 2 tbsp cornstarch
- 2 tbsp room temperature water
- ½ cup light brown sugar
- ¼ cup honey
- 1 cup soy sauce
- ½ cup cider vinegar
- 1 tbsp minced garlic
- 1 tsp ground ginger
- ½ tsp freshly ground black pepper
- 8 boneless,skinless chicken breasts
- 1 (12oz) can pineapple chunks
- Whisk cornstarch & water together in a small bowl to create a milky liquid.
- Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger & pepper together in a small saucepan over low heat.
- Simmer over low, whisking occasionally.
- Bring to a boil for 1 minute. Remove from heat & allow to cool for 10 minutes to thicken.
- Preheat oven to 400°F
- Place chicken & pineapple slices in a 9x13 baking dish.
- Pour sauce over the top
- Bake uncovered for 30-35 minutes or until the chicken is completely cooked through.
Recipe by The 36th AVENUE at https://www.the36thavenue.com/teriyaki-chicken-bake-recipe/
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