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Baked Teriyaki Chicken Tenders Recipe

Servings: 8
Total Time: 30 mins


  • 1 1/2 pounds chicken tenders
  • Oil for pan
  • 1 1/2 cup coconut aminos or soy sauce
  • 1/4 cup lime juice
  • 1/3 cup rice vinegar
  • 1/2 cup brown sugar
  • 1 teaspoon ground ginger
  • 1 tablespoon minced garlic
  • 2 teaspoon arrowroot powder
  • 1/2 teaspoon sesame seeds
  • green onions
  • brown rice, cooked for serving


  • Preheat oven to 425 degrees.
  • In a medium sauce pan, add in coconut aminos or soy sauce, sugar, arrowroot, ginger, lime juice, and garlic. Bring to a simmer and stir until sugar has dissolved. Set aside and allow to cool.
  • Next, place washed and dried chicken tenders on an oiled baking sheet. Pour sauce over the chicken ¬†and bake for 8 minutes; flip the chicken tenders over and baste with additional sauce. Bake additional 7 minutes or until fully cooked.
  • Serve with brown rice.
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