Teriyaki Chicken Bake
Ingredients:
For the Sauce:
1/2 cup low-sodium soy sauce
1/4 cup honey (or more for a sweeter sauce)
3/4 cup cold water
1 Tablespoon grated ginger
1 Tablespoon garlic, minced or grated
2 tablespoons cornstarch
For the Bake:
1 tablespoon sesame oil
1 pound boneless and skinless chicken breasts, cut into 1-inch cubes
1/2 cup yellow onion, diced large
1/2 cup red bell pepper, diced large
1 Tablespoon garlic, minced or grated
2 teaspoons fresh grated ginger
1 cup broccoli florets, small
1/2 cup carrots, shredded
1 cup snow peas, cut in half
3 cups brown rice, cooked
1/2 cup low-sodium soy sauce
1/4 cup honey (or more for a sweeter sauce)
3/4 cup cold water
1 Tablespoon grated ginger
1 Tablespoon garlic, minced or grated
2 tablespoons cornstarch
For the Bake:
1 tablespoon sesame oil
1 pound boneless and skinless chicken breasts, cut into 1-inch cubes
1/2 cup yellow onion, diced large
1/2 cup red bell pepper, diced large
1 Tablespoon garlic, minced or grated
2 teaspoons fresh grated ginger
1 cup broccoli florets, small
1/2 cup carrots, shredded
1 cup snow peas, cut in half
3 cups brown rice, cooked
Directions:
For the Sauce:
In a small saucepot, combine the soy sauce, honey, 1/2 cup of the water, ginger, and garlic. Bring to a boil. While the sauce is boiling, combine the last 1/4 cup of water and corn starch in a small bowl. Whisk well and gradually pour into the boiling sauce, stirring the sauce constantly. Reduce to a simmer, and continue to stir the sauce until thickened. Remove from heat and set aside.
For the Bake:
Preheat oven to 400°F. Spray a 9X13 inch casserole dish with non-stick spray and set aside.
In a large skillet, heat the sesame oil on medium heat. Once hot, add the chicken and cook until golden on the outside. Add onion, red pepper, and garlic, then saute until onions soften, about 5 minutes.
Add the rice and the remaining ingredients. Stir in the sauce until all ingredients are coated, then pour into prepared baking dish.
Bake for 30 minutes or until chicken is cooked through and veggies tender, but not mushy. Serve immediately.
In a small saucepot, combine the soy sauce, honey, 1/2 cup of the water, ginger, and garlic. Bring to a boil. While the sauce is boiling, combine the last 1/4 cup of water and corn starch in a small bowl. Whisk well and gradually pour into the boiling sauce, stirring the sauce constantly. Reduce to a simmer, and continue to stir the sauce until thickened. Remove from heat and set aside.
For the Bake:
Preheat oven to 400°F. Spray a 9X13 inch casserole dish with non-stick spray and set aside.
In a large skillet, heat the sesame oil on medium heat. Once hot, add the chicken and cook until golden on the outside. Add onion, red pepper, and garlic, then saute until onions soften, about 5 minutes.
Add the rice and the remaining ingredients. Stir in the sauce until all ingredients are coated, then pour into prepared baking dish.
Bake for 30 minutes or until chicken is cooked through and veggies tender, but not mushy. Serve immediately.
Notes:
Use an oven-safe skillet and make this a one-pot dinner.
Spice things up by using hotter peppers. Jalepeño, serrano, habanero or thai chilis. Whatever suits your palate.
Spice things up by using hotter peppers. Jalepeño, serrano, habanero or thai chilis. Whatever suits your palate.