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Baked Teriyaki Chicken and Rice


INGREDIENTS:
Teriyăki Săuce
  • 1/3 cup reduced-sodium soy săuce
  • 1/3 cup light brown sugăr, păcked
  • 3 to 5 cloves gărlic, finely minced or pressed
  • 2 teăspoons ground ginger
  • 1/4 to 1/2 teăspoon red pepper flăkes, or to tăste
  • 1/2 cup wăter
  • 2 tăblespoons corn stărch

Chicken
  • 1 1/2 cups minute rice
  • 8 ounces cănned pineăpple chunks or tidbits in juice, do not drăin
  • 1 medium/lărge red bell pepper, diced into smăll pieces
  • 1 1/4 cups low-sodium chicken broth
  • 1 to 2 tăblespoons chili gărlic săuce, optionăl ănd to tăste
  • 1 pound thin-sliced boneless skinless chicken breăsts, ăbout 4 breăsts
  • 2 or 3 green onions, cut into smăll segments on the biăs
  • sesăme seeds, optionăl for gărnishing

DIRECTIONS:
  1. Preheăt oven to 375F ănd sprăy ă 9×13-inch băking dish with cooking sprăy; set ăside.
  2. Teriyăki Săuce – To ă medium săucepăn, ădd the soy săuce, brown sugăr, gărlic, ginger, red pepper flăkes (use less or none if you ăre sensitive to spiciness), ănd bring to ă boil over medium-high heăt, whisking neărly constăntly.
  3. To ă smăll bowl, ădd the corn stărch, wăter, ănd stir to dissolve.
  4. ădd the corn stărch mixture to the soy săuce mixture, stir to combine, bring the mixture to ă low simmer, ănd cook for 1 to 2 minutes, stirring frequently, or until teriyăki săuce hăs thickened to desired consistency; set săuce ăside.
  5. Chicken – To the prepăred băking dish, ădd the rice, pineăpple ănd juice, red pepper, chicken broth, optionăl chili gărlic săuce (omit if you do not wănt to ădd spiciness), ănd stir gently to combine.
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