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.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with aluminum foil for easy cleanup.

Step 4

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.

Step 5

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.

Step 6

While the chicken is baking, pour the reserved marinade into a small saucepan over medium heat. Bring it to a gentle boil.

Step 7

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.

Step 8

Once the chicken is done, remove it from the oven and let it rest for 5 minutes. Drizzle the thickened sauce over the chicken.

Step 9

Garnish with sesame seeds and chopped green onions, if desired. Serve warm with steamed rice or your choice of vegetables.

Step 10

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

Serving size	(1123.5g)

Amount per serving	% Daily Value*
Calories	1642.4

Total Fat 30.5g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 591.6mg	0%
Sodium 5140.0mg	0%
Total Carbohydrate 102.4g	0%
Dietary Fiber 3.0g	0%
Total Sugars 80.7g
Protein 230.8g	0%

Vitamin D 7.0IU	0%
Calcium 266.2mg	0%
Iron 10.2mg	0%
Potassium 2632.8mg	0%

*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.

Source of Calories

Fat: 17.1%

Protein: 57.4%

Carbs: 25.5%