Teriyaki Chicken Main (Printable Version)
# What You’ll Need:
01 -
3 cups cooked rice, white or brown is fine.
02 -
12 ounces mixed stir-fry veggies.
03 -
1 pound boneless skinless chicken breast.
04 -
2 tablespoons water to blend cornstarch.
05 -
2 tablespoons cornstarch.
06 -
½ teaspoon chopped garlic.
07 -
½ teaspoon ground ginger.
08 -
¼ cup packed brown sugar.
09 -
½ cup water.
10 -
¾ cup soy sauce, low sodium if you want.
# Steps To Make It:
01 -
Spoon over extra sauce right before you dig in.
02 -
Pop the pan back in for another 10 minutes with no cover.
03 -
Stir in the rice and most of the rest of your sauce until mixed up.
04 -
Use two forks to tear up the chicken right in the dish.
05 -
Cover it up with foil and cook for half an hour.
06 -
Drizzle a cup of your sauce on top of the chicken and veggies.
07 -
Layer chicken with vegetables in a greased 9x13 pan.
08 -
Set your oven to 350°F to start warming.
09 -
Let it bubble and thicken up a bit, then take it off the heat.
10 -
Once it's heating, pour in your cornstarch mix and let it boil.
11 -
Whisk soy sauce, water, ginger, garlic, and brown sugar in a pot.
# Extra Notes:
01 -
Everything cooks together for a speedy meal.
02 -
Awesome for prepping lunches ahead.
03 -
Swap in whatever stir-fry veggies you've got.