Step 1: Mix the teriyaki marinade ingredients together in a small bowl. Marinate chicken in ½ cup of marinade in a covered bowl or resealable plastic bag in the refrigerator for at least 15-30 minutes, up to overnight. Step 2: Place unused marinade in small saucepan over medium to medium high heat. Add all the ingredients to a sauce pan and bring to a boil over medium high heat. Once it boils, reduce the heat to medium and let it reduce until it's thickened to your liking. To check the thickness, drop a small amount of sauce onto a plate and let it cool. Run your finger or spoon through it to check the consistency. Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil. Mix the cornstarch with 2 tablespoons of cold water until dissolved. Instructions. In a medium saucepan, whisk together the soy sauce, brown sugar, honey, apple cider vinegar, grated ginger, sesame oil, garlic, and water over medium heat. Bring it just to a simmer. Immediately reduce heat to low. Allow mixture to simmer for 3-4 minutes, stirring often. For around 30 minutes, let the food marinate in teriyaki sauce. Bake it for 15-20 minutes at 350 degrees Fahrenheit, flipping it over halfway through. Take the chicken breast out of the oven once it has totally cooked down. To give the chicken a lovely glaze, drizzle a little sauce over it once it has finished cooking. ya3C5o.

chicken with teriyaki sauce recipe