Ingredients
Scale
- 3 cups cooked brown rice
- 3 large chicken breasts
- 2 cups chopped broccoli florets
- 1 cup chopped carrots
- Teriyaki Sauce:
- 3/4 cup low sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 1 tablespoon honey
- 1/2 teaspoon ground ginger
- 1 teaspoon sesame oil
- 1 small garlic clove (, minced fine)
- 2 tablespoons corn starch
- 2 tablespoons cold water
Instructions
- In a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. bring to a boil and cook for 1 minute.
- In a small bowl, stir together the corn starch and 2 tablespoons of water. Whisk into teriyaki sauce and continue cooking and whisking until the sauce thickens, remove from heat.
- Place the chicken in a baking dish (I used a deep 9×9 dish) and pour 1 cup of the teriyaki sauce over the chicken. Bake for 30-35 minutes, at 350 degrees, remove from the oven and shred. Return the shredded chicken to the pan.
- Steam the veggies and then add the veggies, and rice to the dish with the chicken. Add 3-4 more tablespoons of the leftover teriyaki sauce and stir to combine. Place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce.
Notes
The recipe called for a small package of stir fry vegetables including broccoli, sprouts, carrots and snow peas. I chose to steam some broccoli florets and carrots, but feel free to use any veggies you’d like.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dishes