Prep Time: 35 mins | Cook Time: 15 mins | Total Time: 50 mins | Yield: 4 to 6 Servings
Teriyaki Chicken for today? Yes! Oh, man, you need this in your life. A big thanks to my dear friend, Francis, for this spectacular recipe! A complete meal to complete your day! Have a good one, friends, and I hope you are all well today. Enjoy!
Ingredients:
¾ c low-sodium soy sauce
½ c water
¼ c brown sugar
½ tsp ground ginger
½ tsp minced garlic
2 tbsp cornstarch + 2 tbsp water
1-pound boneless skinless chicken breasts
1 bag (12 ounces) stir-fry vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)
3 c cooked brown or white rice
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in a 9×13-inch baking pan.
Place a saucepan on the stove, then add ½ cup of water, soy sauce, ginger, sugar, soy sauce, and garlic.
Turn the heat to medium, then allow the mixture to boil
In a mixing bowl, add 2 tbsp of water and cornstarch. Stir until well mixed.
Pour the mixture into the sauce and stir until well mixed. Simmer for about a minute until the texture becomes thick. Remove from the heat.
Arrange the chicken breasts into the greased pan.
Pour the sauce on top and spread it evenly.
Place the pan inside the preheated oven and bake for about 35 minutes or until done.
Use two forks to shred the chicken breasts. Put them back into the sauce and stir until well mixed.
Refer to the directions provided on the package of the veggies on how to prepare them.
Add the cooked rice and veggies into the casserole dish. Stir until just mixed.
Set aside a bit of the sauce, then pour the rest over the ingredients. Toss until well coated.
Put it back inside the oven and bake for another 15 minutes.
Remove from the oven and allow it to cool for a few minutes at room temperature.
Drizzle the reserved sauce on top.
Serve and enjoy!
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