Baked Chicken Teriyaki


Had a craving for teriyaki as I haven’t made it for a while and no regrets here. It was great and even better than I remember since I last made it. It is very simple and very easy to make at home.

Since I’m not using boneless chicken, I find it easier to bake it as it will cook evenly than if I fry it. You can also grill the chicken or instead of chicken use salmon.

What’s in it:

  • Chicken, 4 thighs (preferably boneless but skin)
  • Wild Rice, 4 c
  • Asparagus, 1 bundle

Teriyaki Sauce

  • Soy sauce
  • Mirin
  • Sake
  • Brown sugar
  • Ginger, 1 tsp juiced

Cook the sauce in a sauce pan until it thickens. Preheat the oven at 220C. Line up the chicken pieces in a greased baking dish and brush the chicken with the sauce. Bake until cooked while glazing the chicken every 5 to 10 minutes giving the sheen of the skin. Serve with rice and steamed asparagus.

It can also be served as a rice bowl if you have boneless chicken that you can slice into strips after baking making it easier to eat. Other veggies that you can serve with this dish are pak choi, broccoli, or carrots. Go further a step and sprinkle some sesame seeds and chopped scallions on top. Ready to eat now or even later.

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