Ingredients

• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 cup low-sodium soy sauce
• 0.5 cups white sugar
• 0.25 cups mirin , Japanese sweet wine
• 4 teaspoons grated fresh ginger
• 3 cloves garlic , minced
• 0.25 teaspoons red pepper flakes
• 4 skinless , boneless chicken breast halves

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. 3 Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
4. 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 per serving