- 4
- Easy
- 15 mins
- 35 mins
- Average budget
Ingredients
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup low-sodium soy sauce
- 1/2 cup white sugar
- 1/4 cup mirin (Japanese sweet wine)
- 4 teaspoons grated fresh ginger
- 3 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 4 skinless boneless chicken breast halves
Preparation
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Whisk cornstarch and water together in a small bowl until dissolved. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
Step 3
Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
Step 4
Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
May be too much Ginger so you can cut back to half the amount.
If you don't have the sweet wine you can use Rice wine vinegar and 1/2 tsp. sugar.