July 9, 2026

Baked Chicken Teriyaki

Name: Baked Chicken Teriyaki
Prep time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb. (500 g) boneless, skinless chicken breasts; 1 tbsp. (15 mL) vegetable oil; 1 jar (341 mL) VH® Teriyaki Marinade, divided; 3 cups (750 mL) bean sprouts; 4 green onions, sliced; 1 tsp. (5 mL) toasted sesame seeds; 4 lemon wedges, for serving

10

Prep Time Minutes
35
Total Time Minutes
7
Number of Ingredients
4
Servings

Tags:

Chicken,
Under 45 min,
Main Dish,
VH,
Summer,
Spring,
Winter,
Fall,
Oven,
Asian

Ingredients

1 lb. (500 g) boneless, skinless chicken breasts
1 tbsp. (15 mL) vegetable oil
1 jar (341 mL) VH® Teriyaki Marinade, divided
3 cups (750 mL) bean sprouts
4 green onions, sliced
1 tsp. (5 mL) toasted sesame seeds
4 lemon wedges, for serving

Directions

View photos

Step one

Preheat oven to 400°F (200°C). Toss chicken breasts with oil and half the VH® Teriyaki Marinade.
Step two

Arrange chicken in a small roasting pan. Bake, basting with remaining marinade twice, for 20 minutes or until cooked through. Transfer chicken to plate. Set roasting pan over medium heat; heat oil. Add bean sprouts and green onions. Cook for 2 to 3 minutes or until tender.
Step three

Serve chicken with bean sprouts mixture. Garnish with toasted sesame seeds and lemon wedges.

Tips

Serve skewered over Chinese noodles, if desired.

Combine with mayonnaise and serve as a dipping sauce with fries.

Brush on grilled halibut, salmon or shrimps.

Stir-fry with udon noodles.