BAKED TERIYAKI CHICKEN BOWL
INGREDIENTS
  • Cooking Time: 40 minutes
  • Servings: 6
  • Preparation Time: 5 minutes
  • 1/4 cup packed light brown sugar
  • 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)
  • SERVE WITH: WHITE OR BROWN RICE (OR LETTUCE CUPS), SESAME SEEDS, SLICED GREEN ONIONS
DIRECTIONS
  1. 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.
  2. 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.
  3. 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).
  4. 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!
RECIPE BACKSTORY
I'm all about recreating our favorite take out dishes at home. It’s a lot easier than you think and is more healthy and cost effective. I’ve recreated a few of our other favorites too, like sweet and sour chicken, fried rice and instant pot orange chicken. Yum! CALORIES: 192KCAL | CARBOHYDRATES: 19G | PROTEIN: 23G | FAT: 3G | SATURATED FAT: 1G | CHOLESTEROL: 60MG | SODIUM: 493MG | POTASSIUM: 500MG | FIBER: 2G | SUGAR: 9G | VITAMIN A: 2907IU | VITAMIN C: 7MG | CALCIUM: 30MG | IRON: 1MG