54 Reviews

Delicious! I used 1/3 cup of soy sauce as recommended by other users, and it was definitely perfect. I served it with mashed potatoes and vegetables.This recipe was quick, and easy to follow. My household is nothing but picky eaters who said it was amazing. I would only recommend if you are using boneless breasts to let the sauce thicken in a saucepan and than pour it over the chicken after baking for about 10 minutes. EXCELLENT DISH!

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onlyjoie August 10, 2011

Awesome! I used boneless skinless chicken breast and cooked them for 20 minutes and then flipped them for another 15 minutes. They were so juicy and tender. Thanks!

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Chef_Beauchamp April 20, 2010

This was a delicious recipe. My 6 yr old hates meat and he loved this and the meat was the first thing gone on his plate! I used 1/3 cup reduced sodium soy sauce, 1/4 cup brown sugar and 2 tablespoons white, the orange juice, 3 cloves of grated fresh garlic instead of the powder and white pepper instead of the black. I brought the sauce to a boil in a small saucepan and let it simmer until it thickened. I let it cool and poured it into the bottom of a 13x9 pan. I coated 6 chicken breasts(boneless, skinless) with the sauce, arranged them in a single layer in the pan , covered and refrigerated them for a couple hours. I pulled them out at dinnertime, uncovered them and baked them at 375 for 30 minutes , basting and turning them over occasionally. When they were ready I turned the broiler on high and let them cook a few minutes to thickenen up the glaze, they were wonderful ! These will be in my regular rotation. I served them with fried rice and peas&carrots. Thanks, this was just what I was looking for.

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bad kitty 1116 February 06, 2009

Made as written with b/s chicken breasts and they came out juicy and tender. I did cook them for 30 minutes since they were a little thick and the sauce thickened up nicely and made a very tasty glaze for the chicken. Made for Name That Ingredient Tag.

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AZPARZYCH May 04, 2013

I placed all the ingredients in a large zip top freezer bag (with the addition of about 1/2 t. sesame oil & half a sliced yellow onion). I let it marinate all day and baked as directed (using bone in chicken thighs, which take a bit longer to bake in the oven). I reserved some of the sauce (as all was way too much for the casserole dish) and boiled on the stove top. I sauteed some zucchinni, yellow squash, onion & broccoli (fresh) and poured the reserved sauce atop. Garnished both the chicken & the veggies with sesame seeds. Served with steamed rice. Thanks for sharing!

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Larawithoutau May 07, 2012

Very good. The only reason I can't give it 5 stars is it was too salty. I used half the amount of low sodium soy sauce, and replaced the rest with water. I also used boneless/skinless chicken breasts. This is even better if you make it up in the morning, and let the chicken marinate in the sauce in the fridge all day. Then you just pop it in the oven when you get home. Yummie!

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Bling Lady March 25, 2008

Excellent and easy! I cut out the white sugar and used boneless/skinless chicken thighs. I baked it for the 1st 30 mins at 435* but reduced the heat to 375* for the next 20 mins. I think w/ boneless pieces, the cooking time was shorter. Next time, I'll cook at 375* instead. The chicken was perfect for my tastes and I have leftovers to take for lunches this week. I love the teriyaki flavor and this recipe is easy enough to prepare after work. Thanks for sharing this recipe.... it will be made again!!!

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Impera_Magna February 11, 2008

This is so quick and easy -- and not only did DH and I love it, but both kids as well! I like having extra sauce for the rice, so I made some on the stovetop while the chicken was cooking. My only substitution was to use a dash of red pepper flakes instead of the black pepper. Two thumbs up, thanks!!

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ChickaChicka37 August 04, 2007

Used chicken breasts. I poured a little of the sauce in the dish, turned to coat, then baked the chicken and thickened the rest of the sauce on the stove. The meat was dry, an I just realized that the suggestions were to thicken the sauce on the stove but still pour over the meat while baking, whoops! Will try it the suggested way next time.

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Mark & Stacy July 25, 2013

this was easy and reminded me of a hole-in-the-wall teriyaki restaurant I used to frequent. Will be making this again for sure.

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AlaskanAmateur May 23, 2013
Baked Chicken Teriyaki