Teriyaki Chicken Recipe

In a medium saucepan, whisk together the soy sauce, brown sugar, honey, apple cider vinegar, ground ginger, sesame oil, garlic, and water over medium heat. Bring to a simmer and reduce heat to low. Allow soy sauce mixture to simmer for 3-4 minutes, stirring often.
Meanwhile, whisk together 3 tablespoons of cornstarch with 4 tablespoons cold water. Add to the soy sauce mixture, whisking continuously until the sauce starts to thicken.
Immediately remove from heat and garnish with 1-2 teaspoons sesame seeds, if desired. Use immediately or allow the sauce to come to room temperature before storing it in the refrigerator for later use.

Preheat oven to 400°F and spray a large 11 x 8-inch baking dish with non-stick cooking spray.
Transfer chicken to your prepared baking dish in a single layer and drizzle with olive oil. Sprinkle both sides with salt and pepper, to season.
Pour half of the prepared teriyaki sauce (approximately 1 cup) over the top of the chicken breasts. Reserve the remaining sauce for later. Use a fork or kitchen tongs to turn over the chicken several times to fully coat in your sauce.
Tent your baking dish with foil and transfer it to the oven. Bake, covered, for 20 minutes. Then uncover and continue to bake for an additional 5-15 minutes, or until internal temperature registers 160°F as measured with a digital meat thermometer.
Allow chicken to rest for 5 minutes before slicing and serving with the remaining teriyaki sauce. Serve garnished with sliced green onions and sesame seeds, if desired.