Baked Teriyaki Chicken with a Sriracha Cream Sauce

The recipe Baked Teriyaki Chicken with a Sriracha Cream Sauce could satisfy your Japanese craving in roughly 45 minutes. This recipe makes 4 servings with 496 calories, 33g of protein, and 12g of fat each. For $1.94 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe from Chelsea's Messy Apron has 786 fans. If you have apple cider vinegar, sesame seeds, sweetened condensed milk, and a few other ingredients on hand, you can make it. It works well as a reasonably priced main course. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is great. If you like this recipe, take a look at these similar recipes: Teriyaki Salmon with Sriracha Cream Sauce, Teriyaki Salmon with Sriracha Cream Sauce, and TERIYAKI SALMON WITH SRIRACHA SAUCE.

Servings: 4

 

Ingredients:

1/4 cup apple cider vinegar

1 cup white or brown rice

2 tablespoons brown sugar, packed

1 tablespoon cornstarch

1/2 teaspoon minced garlic

1/2 teaspoon ground ginger

1/4 cup mayo (I used Light)

1/4 teaspoon pepper

Optional: sesame seeds, green onions

1 pound boneless skinless chicken breast

1/2 cup soy sauce (I used Lite)

1-2 tablespoons sriracha sauce, (I used Texas Pete CHA!)

1 tablespoon sweetened condensed milk

1 tablespoon cold water

4 tablespoons white sugar

Equipment:

baking pan

aluminum foil

oven

sauce pan

whisk

frying pan

Cooking instruction summary:

Preheat the oven to 425 degrees F.Line an 8 x 8 baking pan with tin foil and spray it with cooking spray.Remove the fat from the chicken and slice the breasts into thin tenderloins (refer to pictures for the size I cut them into).Place into the baking tray,Meanwhile, combine all of the teriyaki sauce ingredients into a small saucepan over medium heat. Whisk briskly until the ingredients are well combined and then lower the heat. Let the mixture simmer stirring frequently until it starts to bubble at the edges and thicken.Pour half of the teriyaki sauce over the chicken and cover the pan with foil.Bake for 20-25 minutes and then remove from the oven. Flip the chicken pieces over and brush on more sauce (you should still have some sauce left for later).Return to the oven (uncovered) for 5-8 minutes. (The chicken should be completely cooked through and the juices should run clear -- if not, you likely cut the pieces too large and will need to cover the chicken with foil and cook longer until the chicken is cooked through).Meanwhile, prepare rice according to package directions.For the sriracha cream sauce, combine all of the ingredients and whisk together until completely combined.To put it all together: Place rice down first, then the cooked chicken, then the remaining teriyaki sauce, sesame seeds, and finally the sriracha cream sauce.If desired, top with chopped green onions.Enjoy immediately,

 

Step by step:


1. Preheat the oven to 425 degrees F.Line an 8 x 8 baking pan with tin foil and spray it with cooking spray.

2. Remove the fat from the chicken and slice the breasts into thin tenderloins (refer to pictures for the size I cut them into).

3. Place into the baking tray,Meanwhile, combine all of the teriyaki sauce ingredients into a small saucepan over medium heat.

4. Whisk briskly until the ingredients are well combined and then lower the heat.

5. Let the mixture simmer stirring frequently until it starts to bubble at the edges and thicken.

6. Pour half of the teriyaki sauce over the chicken and cover the pan with foil.


Bake for 20-25 minutes and then remove from the oven. Flip the chicken pieces over and brush on more sauce (you should still have some sauce left for later).Return to the oven (uncovered) for 5-8 minutes. (The chicken should be completely cooked through and the juices should run clear -- if not, you likely cut the pieces too large and will need to cover the chicken with foil and cook longer until the chicken is cooked through).Meanwhile, prepare rice according to package directions.For the sriracha cream sauce, combine all of the ingredients and whisk together until completely combined.To put it all together

1. Place rice down first, then the cooked chicken, then the remaining teriyaki sauce, sesame seeds, and finally the sriracha cream sauce.If desired, top with chopped green onions.Enjoy immediately,


Nutrition Information:

Quickview
495k Calories
32g Protein
11g Total Fat
63g Carbs
20% Health Score
Limit These
Calories
495k
25%

Fat
11g
18%

  Saturated Fat
2g
14%

Carbohydrates
63g
21%

  Sugar
21g
24%

Cholesterol
76mg
26%

Sodium
1953mg
85%

Get Enough Of These
Protein
32g
65%

Manganese
2mg
114%

Vitamin B3
15mg
77%

Vitamin B6
1mg
61%

Selenium
40µg
58%

Phosphorus
469mg
47%

Magnesium
141mg
35%

Copper
0.54mg
27%

Vitamin B5
2mg
25%

Vitamin B1
0.36mg
24%

Potassium
699mg
20%

Iron
3mg
19%

Zinc
2mg
16%

Vitamin B2
0.22mg
13%

Calcium
128mg
13%

Fiber
2g
12%

Vitamin K
8µg
8%

Folate
28µg
7%

Vitamin C
4mg
5%

Vitamin B12
0.25µg
4%

Vitamin E
0.56mg
4%

Vitamin A
63IU
1%

covered percent of daily need
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