Prep: 15 mins

Cook: 35 mins

Total: 50 mins

Servings: 4

Yield: 4 servings

Ingredients          : 

2 tablespoons cornstarch
2 tablespoons water
1 cup low-sodium soy sauce
½ cup white sugar
¼ cup mirin (Japanese sweet wine)
4 teaspoons grated fresh ginger
3 cloves garlic, minced
¼ teaspoon red pepper flakes
4 breast half, bone and skin removed (blank)s skinless,
boneless chicken breast halves

Directions         : 

Step 1
Preheat oven to 400 degrees F (200 degrees C).

Step 2
Whisk cornstarch and water together in a small bowl until dissolved; set
aside. 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).

Nutrition Facts
Per Serving:
315.2 calories; protein 28.1g 56% DV; carbohydrates 39.9g 13% DV; fat
2.9g 5% DV; cholesterol 67.2mg 22% DV; sodium 2184.5mg 87% DV.