Teriyaki Chicken Dinner (Print Version)
# Ingredients:
→ Sauce Base
01 -
3/4 tsp ground ginger
02 -
1 tbsp honey
03 -
1 cup olive oil
04 -
1/2 cup water
05 -
1/2 tsp finely chopped garlic
06 -
3/4 cup soy sauce (low sodium)
07 -
1/3 cup packed brown sugar
→ Slurry Mix
08 -
2 tbsp cornstarch
09 -
2 tbsp water
→ Core Ingredients
10 -
1.5 lbs chicken breasts (boneless, skinless)
11 -
3 cups of cooked brown rice
12 -
32 oz Asian-style frozen veggie mix (unsauced)
13 -
1 cup pineapple chunks, drained (juice-packed)
# Instructions:
01 -
Combine soy sauce, brown sugar, water, ginger, honey, garlic, and olive oil in a tiny pot. Mix until the sugar melts in. Cover the pot, set on medium heat, and let it boil gently.
02 -
Stir together cornstarch and water in a separate bowl to make a plain, smooth slurry. Slowly drip this slurry into the boiling sauce, stirring as you go. Keep heating until the sauce thickens. Put it aside for now.
03 -
Set the oven at 350°F (175°C). Put the chicken in a baking dish (9×13-inch). Spread 1 cup of the thickened sauce over it to coat fully. Bake for roughly 30–35 minutes, checking that it reaches 165°F (74°C) inside. Once done, shred into smaller, manageable pieces.
04 -
While your chicken's baking, cook the frozen veggies based on their package instructions. Do the same with the rice.
05 -
Add the chicken, cooked veggies, rice, and pineapple to the same dish. Pour most of the leftover sauce on top (save some for later). Mix well. Bake for another 15 minutes at 350°F until everything’s hot. Finish by drizzling the saved sauce over the top.
# Notes:
01 -
Toss some green onions or sesame seeds over the top for a pop of flavor when serving.
02 -
This easy one-dish meal loaded with bold, Asian-inspired flavors is great for a cozy family night.