Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Yield: 4 servings
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
Preheat oven to 400 degrees F (200 degrees C).
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
Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce
over chicken breasts, coating all sides.
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).
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.