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Baked Chicken Teriyaki

Valerie
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

9

skinless chicken pieces (I used bone-in thighs and boneless breasts)

salt and fresh ground black pepper (to taste)

2/3 cup

lite soy sauce

2/3 cup

mirin (sweet rice wine)

1/4 cup

sugar

2 tbsp

sesame oil

1 tsp

finely grated or minced fresh ginger

1 tsp

minced garlic

2/3 cup

water

2 tbsp

cornstarch

2 tbsp

sesame seeds

3

or 4 green onions (thinly sliced)