Print Options

Back to Sesame Teriyaki Chicken >

Include these items:

Select reviews >

Taste of Home Logo

Sesame Teriyaki Chicken

Sesame Teriyaki Chicken
When my granddaughter, Alicia Fie, married James Reeves, our family served this flavorful chicken over rice. It requires very little last-minute fuss.
24 ServingsPrep: 15 min. + marinating Bake: 20 min.

Ingredients

  • 3/4 cup vegetable oil
  • 3/4 cup soy sauce
  • 1/3 cup chili sauce
  • 3 tablespoons sesame seeds
  • 3 tablespoons white vinegar
  • 6 garlic cloves, minced
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon pepper
  • 24 boneless skinless chicken breast halves (about 6 ounces each)
  • Toasted sesame seeds

Directions

  • In a large bowl, combine the first nine ingredients. Pour 3/4 cup
  • marinade into each of three large resealable plastic bags. Add eight
  • chicken breasts to each bag; seal bags and turn to coat. Refrigerate
  • for 6 hours or overnight, turning once.
  • Discard marinade. Transfer to two greased 15-in. x 10-in. x 1-in.
  • baking pans. Bake, uncovered, at 350° for 10-13 minutes on each
  • side or until chicken juices run clear.
  • To grill, cook, uncovered, over medium heat for 5-7 minutes on each
  • side or until chicken juices run clear. Sprinkle with sesame seeds
  • before serving. Yield: 24 servings.
© Taste of Home 2013

2 of 2

Sesame Teriyaki Chicken (continued)

Tip: Keep chicken hot in an electric roaster set on low. A bit of beef broth will keep the meat moist.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013