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  • 1 to 1.5-lbs. boneless skinless chicken breast

  • 1/4 cup soy sauce (or tamari for gluten-free)

  • 2 teaspoon fresh grated ginger

  • 1/2 teaspoon sriracha

  • 2 cloves garlic, minced

  • 3 tablespoons maple syrup

  • 2 tablespoons chopped green onion

  • 2 tablespoons rice vinegar

  • Optional sauce thickener: 1 teaspoon cornstarch + 2 tablespoons water

  • Optional toppings: sesame seeds and more chopped green onions


  1. Place all ingredients (minus the chicken breast and cornstarch) into a medium bowl or Pyrex and whisk to combine.

  2. Place chicken breast into a gallon-size bag and then pour the marinade on top of the chicken, making sure it is covered. Remove as much air as possible and seal. Squish the bag around a bit to make sure everything gets covered.

  3. Let chicken marinate in the refrigerator for at least 30 minutes, or for best results, for 24 hours.

  4. When you are ready to bake, preheat the oven to 375ºF and spray a baking dish with nonstick cooking spray. Then, transfer all of the contents of your bag (including the marinade) into a 9×9-inch baking dish.

  5. Bake chicken breasts at 375ºF for 20-25 minutes or until the internal temperature reaches 165ºF.

  6. Remove the chicken breast from the oven and then immediately place it onto a plate. Let the chicken rest for 5-10 minutes before serving.

  7. Option to thicken the remaining sauce for serving. If you choose to do this part, you must do it immediately after the baking dish comes out of the oven so that the heat can activate the cornstarch. Create a cornstarch slurry by whisking together the cornstarch and water. Then, pour the slurry into the remaining sauce and mix to combine. As it sits it will thicken.

  8. Serve chicken breast sliced with more sauce and a sprinkle of sesame seeds.


Cook time will vary depending on the size of your chicken breast.

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