February 18th, 2016

Baked Teriyaki Chicken Tenders

Baked Teriyaki Chicken 123


If you love Teriyaki you no longer need take out when you can make these Baked Teriyaki Chicken Tenders.  The recipe is fast and easy to put together – perfect for any weeknight meal or even when company is coming. The sauce mixes in one pan and the chicken is baked with no added oil.  If you like, you can make it with chicken thighs instead. Either way you’ll love the great teriyaki flavor.


Baked Teriyaki Chicken Tenders


24 chicken tenders
1 cup sugar
1 cup soy sauce
1/2 cup apple cider vinegar
1 tablespoon orange juice
3 cloves garlic, finely chopped
1 teaspoon ground ginger
1/2 teaspoon white pepper
2 tablespoons cornstarch
2 tablespoons cold water
toasted sesame seeds for garnish if desired


Preheat oven to 425 degrees.  Wash and pat dry chicken tenders.  Place on a sprayed baking sheet.  Set aside.

In a small sauce pan mix together the sugar, soy sauce, vinegar, orange juice, garlic, ginger, and white pepper.  Whisk the cornstarch together with the cold water and slowly whisk into the soy mixture on the stove. Heat over medium heat, stirring frequently until the sauce comes to a boil and thickens.

Brush the sauce over the chicken tenders.  Turn the chicken and brush again.

Bake for 30 minutes, brushing more sauce on every 10 minutes.  Turn the tenders over, brush with sauce and bake for another 10 minutes or until done. Serve with rice and sprinkle with toasted sesame seeds.

If desired, you can re-heat any remaining sauce to serve with rice.




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