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No-Fuss Teriyaki Chicken


The last time that I made this I cut the recipe in half and used chicken tenders.  It worked great and the chicken stayed very moist.  I recommend either using chicken tenders or pounding the chicken breasts so that they are thinner and soak up more of the marinade.

I like serving it over a bowl of steamed white rice {or quinoa} for a quick and easy variation of chicken donburi.  {Donburi means “bowl” in Japanese and refers to many rice bowl dishes consisting of meats and vegetables served over a bowl of rice.}

No-Fuss Teriyaki Chicken
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 4
To make the teriyaki chicken extra flavorful, use chicken tenders or pound the breasts into thin strips so that the chicken soaks up more of the marinade.
  • 4 chicken breasts
  • ⅔ cups soy sauce
  • ¼ cups white or red wine
  • 2 Tbsp sugar
  • ½ tsp ginger
  • 1 clove garlic, minced {or ¼ tsp garlic powder}
  1. To make the teriyaki marinade, mix the soy, wine, sugar, ginger and garlic.
  2. Pound the chicken breasts so that they are not too thick.
  3. Line a pan with foil and place the chicken breasts in the pan.
  4. Cover the chicken with the sauce.
  5. Cover the pan with foil and bake the chicken at 325-350 degrees for 45 minutes to 1 hour, or until it is done. {The thinner the chicken the less time it will take to cook.}