Teriyaki Chicken with Sriracha Cream Sauce

**Marinades for at least 30 minutes to overnight***

 

1 T. cornstarch

1/4 cup soy sauce

1/4 cup brown sugar, packed

1/2 tsp. ground ginger

1/4 tsp. garlic powder

2 T. honey

2 chicken breasts

Cooked rice, for serving

 

For the Sriracha cream sauce:

1/2 cup mayonnaise

2-3 T. Sriracha

1 1/2 T. sweetened condensed milk

 

To make the Sriracha cream sauce: whisk together the mayonnaise, Sriracha and condensed milk in a small bowl. Taste for spiciness and add more Sriracha as needed; set aside.

 

1.  In a small bowl, whisk together the cornstarch and 1/4 cup water; set aside.

2.  In a small saucepan over medium heat, add the soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in the cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes. Let cool to room temperature.

3.  In a gallon size Ziploc bag or large bowl, combine the teriyaki marinade and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally.

4.  Preheat the oven to 400 degrees . Lightly coat an 8×8 baking dish with nonstick spray.

5.  Place the chicken along with the marinade onto the prepared baking dish and bake until cooked through, about 30 minutes.

6.  Serve immediately with rice and a drizzle of the Sriracha cream sauce.

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