Teriyaki chicken is one of our family favorites. I have been making this savory chicken recipe for about 10 years now, and it’s my family’s most requested meal! It has a great tangy flavor and is easy to double for a large meal or to save some for freezer dinners and leftovers. This meal is one of those dishes that taste better the next day… if there is any left!! It’s that delicious!
Let’s get started!
Place chicken in roasting pan. I use chicken tenders but you can use regular sized chicken breasts as well. You can also use chicken thighs and legs if you so choose. Sprinkle ginger and minced garlic over top and add sliced onion.
Mix sauce ingredients together and whisk.
Pour sauce over chicken and onions.
Sprinkle with salt and pepper. Bake, covered at 350F.
After 1 hour, remove lid. Stir. Cook another hour. Serve with rice and your favorite vegetables.
You can also cook this in the crockpot on low for 8 to 10 hours or high for 6 to 8 hours. In the crockpot, I find the sauce is much richer and a bit stronger in flavor.
We usually have our teriyaki chicken with peas, and sometimes carrots and salad or a veggie stir fry too, but any veggies go great with this teriyaki chicken.
Teriyaki Chicken
3/4 cup sugar
3/4 cup soy sauce
1/4 cup vinegar
1-1/2 tbsp cornstarch
1/3 cup water
1/2 tsp ground ginger
1/2 tsp minced garlic
salt and pepper
1 onion, sliced
chicken breast, thighs or legs – about 3 lbs — I use chicken tenders, about 20 chicken tenders
Place chicken in a crockpot or roaster. Sprinkle chicken with ginger and garlic. Add onion. Mix sugar, soy sauce, vinegar, cornstarch and water. Whisk sauce. Pour over chicken. Sprinkle with salt and pepper. Bake, covered at 350F in oven for 2 hours, stirring once in a while. Remove lid and bake for 30 minutes longer. Serve with rice and your favorite vegetable.
enjoy from Our City Homestead to yours