Orange Teriyaki Chicken Breasts Oamc
Transform dinner into a flavorful experience with this Orange Teriyaki Chicken Breasts OAMC recipe—a perfect blend of tangy citrus and savory umami goodness! Juicy, tender chicken breasts are marinated in a vibrant mix of soy sauce, fresh orange juice, honey, garlic, and ginger, then oven-baked to perfection for an easy yet elegant meal. The reserved marinade is thickened into a luscious teriyaki sauce that drapes each piece in glossy, flavor-packed richness. This recipe is ideal for meal prep (OAMC—Once a Month Cooking) as it freezes beautifully, allowing you to enjoy its sweet and savory charm on even the busiest of nights. Pair with steamed rice and roasted veggies for a balanced, restaurant-quality dish that’s perfect for weeknight dinners or family gatherings. Garnish with sesame seeds and green onions for an extra touch of color and texture.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cups Soy sauce
- 0.5 cups Orange juice
- 0.25 cups Brown sugar
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 1 tablespoon Sesame seeds (optional for garnish)
- 2 tablespoons Green onions, chopped (optional for garnish)
Instructions
In a medium bowl, combine soy sauce, orange juice, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Whisk until the sugar dissolves and the marinade is well blended.
Place the chicken breasts into a large, resealable plastic bag or shallow dish. Pour half the marinade over the chicken, reserving the rest to make a sauce later. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for maximum flavor.
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with aluminum foil for easy cleanup.
Remove the chicken breasts from the marinade, allowing any excess to drip off. Discard the used marinade. Place the chicken into the prepared baking dish.
Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the reserved marinade halfway through cooking to keep it moist and flavorful.
While the chicken is baking, pour the reserved marinade into a small saucepan over medium heat. Bring it to a gentle boil.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly add the slurry to the boiling marinade, whisking constantly to prevent lumps. Cook for 1-2 minutes, or until the sauce has thickened to your liking.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes. Drizzle the thickened sauce over the chicken.
Garnish with sesame seeds and chopped green onions, if desired. Serve warm with steamed rice or your choice of vegetables.
For OAMC: Once cooled completely, portion the cooked chicken and sauce into airtight containers. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the microwave or stovetop before serving.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5140 mg | 223% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 80.7 g | ||
| Protein | 230.8 g | 462% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 266 mg | 20% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2633 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
