Teriyaki Ranch Baked Chicken Recipes

Steps:

• Preheat oven to 350.
• Brush Teriyaki sauce over chicken breasts.
• Spoon ranch dressing over each breast.
• Put chopped onions, cheese and bacon bits on top.
• Bake for 45 minutes.

Steps:

• In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
• Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
• Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.

Steps:

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

Steps:

• Preheat oven to 350.
• Mix teriyaki and ranch dressing in a large ziploc bag, add chicken breasts and marinate- at least 4 hours, preferably overnight.
• Remove from marinade and dredge in cracker crumbs.
• Place coated breasts in small baking dish; bake approximately 30 minutes, until chicken is no longer pink and juices run clear.