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
Author: Itsy Bitsy Foodies
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.
Ingredients
- 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}
Instructions
- To make the teriyaki marinade, mix the soy, wine, sugar, ginger and garlic.
- Pound the chicken breasts so that they are not too thick.
- Line a pan with foil and place the chicken breasts in the pan.
- Cover the chicken with the sauce.
- 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.}
