Easy Baked Honey-Teriyaki Chicken Recipe


  • 4 boneless, skinless chicken breasts
  • ½ tablespoon arrowroot powder (or cornstarch)
  • 1 tablespoon cold water
  • ½ cup soy sauce (or coconut aminos)
  • ¼ cup mirin (or apple cider vinegar)
  • 1 tablespoon honey (preferably mild-tasting)
  • 1 garlic clove, minced
  • ½ teaspoon freshly grated ginger
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon Sriracha (optional)

Easy Baked Honey-Teriyaki Chicken Recipe


  1. Preheat oven to 425°F (220°C) and place a rack in the middle. Lightly grease a 9×13 baking dish and set aside.
  2. In a small saucepan mix arrowroot (or cornstarch) and cold water until a thin paste is formed, add soy sauce, mirin (or vinegar) vinegar, honey, garlic, ginger, and black pepper.
  3. Simmer over low heat, stirring frequently, until sauce starts to thicken.
  4. Place chicken breasts in the prepared baking dish. Brush the chicken with the sauce on both side.
  5. Cover with foil and bake for 15 minutes. 
  6. Remove foil, baste with juices sauce and bake uncovered for for 10 to 15 minutes or until cooked through (the temperature should register 165°F on an instant-read thermometer.)
  7. Cooking time depends on how big the chicken breasts are and how hot your oven is; what matters most is that the chicken is thoroughly cooked.
  8. Once cooked, let the breasts rest for two minutes.
  9. Slice the chicken, pour juices over it, sprinkle with sesame seeds, chopped cilantro, and serve.


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