Ingredients

The following ingredients have 4 Servings
  • 4 (16-ounces) skinless, boneless chicken breasts
  • 1 yellow onion (, thinly sliced)
  • 1/3- cup honey
  • 1/2- cup low-sodium soy sauce
  • 1/4- cup STAR Natural Rice Vinegar
  • 3 garlic cloves (, finely chopped)
  • 1 teaspoon ground ginger
  • 1/4- cup water
  • 3 tablespoons cornstarch
  • toasted sesame seeds (, for garnish)
  • chopped green onions (, for garnish)
  • prepared rice (, optional)

Instruction

  • Preheat oven to 425F degrees.
  • Spray a baking dish with cooking spray.
  • Pound chicken breasts to an even thickness, but DO NOT pound thin.
  • Arrange chicken breasts on the bottom of the baking dish.
  • Add sliced onions over chicken breasts; set aside.
  • In a mixing bowl, combine honey, soy sauce, rice vinegar, garlic and ginger; whisk until thoroughly combined.
  • Pour the sauce mixture over the previously prepared chicken; make sure that the chicken is nestled down in the sauce.
  • Bake for 30 minutes, or until internal temperature of chicken reaches 165F degrees.
  • Remove from oven and transfer chicken and cooked onions to a serving plate. Set aside.
  • Transfer the remaining teriyaki sauce from the baking dish to a frying pan or a saucepan set over medium-high heat.
  • In a separate bowl, whisk together the cold water and cornstarch until the cornstarch is completely dissolved.
  • Pour the cornstarch mixture into the saucepan over the teriyaki sauce and whisk to combine.
  • Bring the mixture to a boil and let boil for about 1 to 2 minutes, or until thickened.
  • Remove from heat and spoon the sauce over the chicken.
  • Garnish with sesame seeds and chopped green onions.
  • Serve over rice.