Family Favorite Teriyaki Chicken (Print Version)
# Ingredients:
→ Teriyaki Sauce
01 -
3/4 cup low sodium soy sauce
02 -
1/2 cup water
03 -
1/3 cup packed brown sugar
04 -
1 tablespoon honey
05 -
3/4 teaspoon ground ginger
06 -
1 teaspoon olive oil
07 -
1/2 teaspoon minced garlic
→ Cornstarch Slurry
08 -
2 tablespoons cornstarch
09 -
2 tablespoons water
→ Main Ingredients
10 -
1.5 pounds boneless skinless chicken breasts
11 -
32 oz frozen mixed vegetables (Asian varieties, unsauced)
12 -
1 cup pineapple tidbits, drained (packed in juice)
13 -
3 cups cooked brown rice
# Instructions:
01 -
In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, honey, ginger, olive oil, and garlic. Stir until sugar dissolves. Cover, heat over medium, and bring to a boil.
02 -
In a small bowl, mix cornstarch and 2 tablespoons of water to create a slurry. Gradually add slurry to boiling sauce, stirring constantly, and cook until thickened. Set aside.
03 -
Preheat oven to 350°F (175°C). Place chicken breasts in a 9×13-inch casserole dish. Pour 1 cup of the teriyaki sauce over chicken, coating evenly. Bake for 30-35 minutes until internal temperature reaches 165°F (74°C). Shred chicken into bite-sized pieces in the dish.
04 -
While chicken bakes, steam or cook frozen vegetables as per package instructions. Prepare brown rice according to package directions.
05 -
Add shredded chicken, cooked vegetables, pineapple, and brown rice to the casserole dish. Pour most of the remaining teriyaki sauce, reserving a bit for final drizzle. Stir to combine. Bake assembled casserole for 15 minutes at 350°F, until heated through. Drizzle with remaining teriyaki sauce before serving.
# Notes:
01 -
For extra flavor, garnish with chopped green onions or sesame seeds before serving
02 -
This hearty, one-pan dish is bursting with Asian-inspired flavors, perfect for a comforting family meal