Sheet pan teriyaki chicken and veggie bowls

0 me gustan 0 comentarios Receta por Kelly Barton

Ingredientes para 4 people

Teriyaki Glaze

1 cup low sodium soy sauce
4-5 tbsps honey (depending on how sweet you like it)
3 1/2 tbsps rice wine vinegar
1 1/2 tsp sesame oil (plus more for drizzling on veggies)
3 minced garlic cloves (I use more)
3/4 tsp grated ginger
1 tbsp cornstarch
1/4 cup water

3-4 boneless skinless chicken breasts cut into large bite sized pieces
3 cups broccoli florets
2 cups sliced carrots
Any other veggie you want such as asparagus, sliced red peppers, mushrooms, snap peas, edamame etc etc
cooked rice
green onions and sesame seeds for garnish or anything else such as bean sprouts

Facil

Instrucciones

1. Get your rice cooking.

2. FOR THE GLAZE:

3. In a medium saucepan over med heat whisk together soy sauce, honey, vinegar, sesame oil, garlic and ginger. In a small bowl whisk cornstarch and water together and then add to the saucepan. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.

4. FOR THE CHICKEN AND VEGGIES

5. Preheat oven to 400F. Line a large sheet pan with parchment paper or foil coated with cooking spray.

6. Place chicken in a med bowl and stir in at least half of the glaze and give it a stir. Reserve the remainder of the glaze to add on later to your bowls if desired. Place chicken in centre section of the baking sheet and place in oven for 15 mins.

7. In a large bowl place all your cut up veggies and drizzle with some sesame oil. Remove sheet pan from oven and arrange veggies on each side of the chicken. Return sheet pan to oven and bake for another 20 mins, or until the chicken is cooked through and juices run clear.

8. Remove pan from oven. Serve chicken and veggies over bowls of cooked rice. Garnish with green onions and sesame seeds, if desired. Pour extra sauce on if desired.

segundos September 01, 2020 16:08