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Teriyaki Chicken Bake
Use just one pot and one pan to make a delicious teriyaki chicken meal that's packed with veggies and quick and easy for those busy nights.
Course
Main Dish
Cuisine
American, Asian
Keyword
chicken, honey, soy sauce, teriyaki
Prep Time
15
minutes
Cook Time
30
minutes
Total Time
45
minutes
Servings
4
servings
Calories
623
kcal
Author
Stephanie Lynch
Equipment
Saucepan - Medium
Whisk - Nylon
Mixing Bowls - Stainless Steel
Chef Knife
Cutting Board
Baking Sheet
Parchment Paper
Ingredients
3/4
cup
soy sauce
4
tbsp
honey
1
tbsp
garlic
minced
3
tbsp
water
1
tbsp
cornstarch
1
lb
chicken breast
boneless, skinless
2
cups
vegetables
bell pepper, broccoli, green beans, etc.
salt and pepper
to taste
2
cups
brown rice
cooked
Instructions
Preheat the oven to 400F
In a medium saucepan, whisk together the soy sauce, honey, and garlic
In a small bowl, mix the water and cornstarch, then add to the soy sauce
Cook over medium heat, stirring frequently, until the sauce starts to bubble and thicken, then remove from the heat
Slice and chop the vegetables
On a parchment paper-lined baking sheet put a small amount of sauce in the middle and lay the chicken breast on top (to keep it from sticking)
Surround the chicken with your vegetables of choice
Season the chicken and vegetables with salt and pepper
Drizzle the remaining teriyaki sauce on the chicken and vegetables
Bake for about 30 minutes, or until the chicken is cooked through
Slice cooked chicken and serve warm, with vegetables, over cooked rice
Nutrition
Calories:
623
kcal
|
Carbohydrates:
106
g
|
Protein:
36
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
72
mg
|
Sodium:
2573
mg
|
Potassium:
1026
mg
|
Fiber:
6
g
|
Sugar:
21
g
|
Vitamin A:
35
IU
|
Vitamin C:
13.3
mg
|
Calcium:
73
mg
|
Iron:
3.7
mg