Ingredients
The following ingredients have 4 Servings
- 1/4 cup light brown sugar (, packed )
- 1/4 cup low sodium soy sauce
- 2 Tablespoons rice or apple cider vinegar
- 1/2 teaspoon ground ginger
- 2 cloves garlic (, minced )
- 1 Tablespoon cornstarch
- 5-6 boneless, skinless chicken breasts
- 12 ounces pre-cut fresh stir-fry vegetables, steamed ((about 1 bag, frozen would work too) )
Instruction
- Preheat the oven to 425ºF. In a small saucepan over low heat, mix the cornstarch, sugar, soy sauce, vinegar, garlic and ginger. Let simmer for a few minutes, stirring until thickened.
- Spray the bottom of a 9x13" pan with cooking spray. Season the chicken breasts with salt and pepper, then place in the bottom of the pan. Pour teriyaki sauce over chicken and cover pan with foil.
- Baked covered for 25 minutes and then take the foil off and continue cooking for about 15 minutes, or until chicken is cooked through and no longer pink inside (165 degrees).
- Meanwhile, cook the rice and stir fry vegetables. Take chicken out and let cool while you prepare the teriyaki chicken bowl. Add rice to the bottom of the bowls, then a layer of vegetables. Slice up your chicken and layer on top. Drizzle with remaining teriyaki sauce and sprinkle with sesame seeds and sliced green onions. Enjoy!
