Oven Baked Chicken in Teriyaki Marinade

What did you make on Mother's Day? For all mothers, what did your kids made for you on Mother's Day? I have to confess that I rarely cook at home, only at my friends' place on Friday and/or Sunday night. When I come back home late at night, my mom had already cooked dinner. So this is the first time that I cook for my mom on Mother's Day. 

The day begins with chocolate pikelets which have become one of my favourite breakfast dish to make because of its light and airy texture. Click on the image for recipe.

For dinner, there are two dishes that were made, as seen in the presentation picture. You might wonder what is this red green stuff on the top right of the dish. Well, these are cooked tomalley-roe of the lobster. Since it is already the start of lobster season, why not make a lobster dish? I kept it simple and stick with the family recipe and cooked lobster in ginger and scallion. Click on image for the procedure of cooking a lobster (the Asian way).

Even though I rarely cook Asian food, I haven't lost my touch at making decent dishes with Asian ingredients. 

One thing that I always wanted to do is to make my own teriyaki sauce. There might be some misperception of what defines a teriyaki sauce. It can be a thin sauce to use as a marinade for chicken, beef and fish, or as a thick sauce and use it like a barbecue sauce. As a first attempt on making my own sauce, I was pretty satisfied of the results, still need a little bit of tweaking to make it perfect. For best results, marinade bone-in or boneless chicken breasts for at least 2 hours, the longer the marinating time the stronger the flavours. You can easily use the marinade as a sauce for your rice or noodle. 

Oven Baked Chicken in Teriyaki Marinade
Serves 4
Preparation Time: 5 mins
Marinade Time: at least 2 hours, preferably overnight
Baking Time: 35 mins
Printable Recipe

Ingredients

2 chicken breasts, bone-in or boneless

Teriyaki Sauce

1/2 cup soy sauce

1/4 cup rice wine

1 1/2 tsp distilled vinegar

1 tsp sesame oil

1 tbsp Worcestershire sauce

1/4 cup brown sugar

2 tsp ginger, grated

3 garlic cloves, minced

Procedure

1. In a saucepan, combine all ingredients except for the chicken. Bring to a boil and simmer for 10 mins. Stir until sugar is dissolved. Allow sauce to cool completely.

2. Place chicken in a plastic bag and pour in teriyaki sauce. Marinade for minimum 2 hours or overnight.

3. Preheat oven to 425F.

4. Lay an aluminium foil on a baking pan. Reserve marinade for basting and for sauce. Bake chicken for 35 mins until internal temperature reads 160F. Baste chicken with the reserved marinade every 10 mins.

5. In a saucepan, bring the remaining marinade to a boil. Simmer for 10 mins. Serve sauce over rice or noodle.