Recipe Details
Ingredients
-
2tablespoonscornstarch
-
2tablespoonswater
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1cuplow-sodium soy sauce
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½cupwhite sugar
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¼cupmirin (Japanese sweet wine)
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4teaspoonsgrated fresh ginger
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3clovesgarlic, minced
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¼teaspoonred pepper flakes
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4skinless, boneless chicken breast halves
Cooking Directions
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Preheat oven to 400 degrees F (200 degrees C).
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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.
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Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
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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).
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Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories315 | |
| % Daily Value * | |
| Total Fat 3g |
4% |
| Saturated Fat 1g |
4% |
| Cholesterol 67mg |
22% |
| Sodium 2185mg |
95% |
| Total Carbohydrate 40g |
15% |
| Dietary Fiber 1g |
3% |
| Total Sugars 31g |
|
| Protein 28g |
|
| Vitamin C 1mg |
5% |
| Calcium 29mg |
2% |
| Iron 2mg |
12% |
| Potassium 338mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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