Teriyaki Chicken Bake
If you’re searching for a dish that embodies both comfort and flavor, look no further than this delicious Teriyaki Chicken Bake. This recipe combines tender chicken, vibrant vegetables, and a luscious sauce that will have your family asking for seconds. Not only is it easy to prepare, but it’s also a one-pan meal that makes cleanup a breeze. So, let’s dive into the world of teriyaki goodness and create a meal that everyone will love!
Why It’s Crowd-Pleasing
This Teriyaki Chicken Bake is a guaranteed hit for several reasons. First, the sweet and savory teriyaki sauce is a flavor profile that appeals to both kids and adults alike. The combination of fresh vegetables like broccoli, carrots, and snap peas adds a colorful and nutritious touch, making it not only tasty but also visually appealing. Plus, with its hearty base of brown rice, this dish is filling enough to satisfy even the hungriest of appetites. It’s the perfect dish for family dinners, meal prep, or even gatherings with friends.
What Goes In
To whip up this delightful Teriyaki Chicken Bake, you’ll need the following ingredients:
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey (add 1/4 more honey for a sweeter sauce)
- 3/4 cup cold water
- 3/4 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup yellow onion, diced large
- 3 garlic cloves, minced
- 2 teaspoons fresh ginger, minced
- 1 cup broccoli florets, small
- 1/2 cup carrots, shredded
- 1 cup snap peas, cut in half
- 3 cups cooked brown rice
Gear Up: What to Grab
Before you start cooking, make sure you have the following tools on hand:
- Large mixing bowl – for preparing the chicken and vegetables.
- Baking dish – to bake the entire dish in the oven.
- Whisk – to mix the sauce ingredients smoothly.
- Measuring cups and spoons – for precise measurements.
- Cutting board and knife – to chop the vegetables and chicken.
Teriyaki Chicken Bake: Step-by-Step Guide
Now that you have everything ready, let’s get cooking!
Step 1: Prepare the Teriyaki Sauce
In a large mixing bowl, combine the low-sodium soy sauce, honey, cold water, ground ginger, garlic powder, cornstarch, and sesame oil. Whisk the mixture until it’s well combined and the cornstarch is dissolved. This will serve as the flavorful base for your teriyaki chicken.
Step 2: Marinate the Chicken
Add the cubed chicken breasts to the sauce, ensuring each piece is well-coated. Let it sit for about 15-20 minutes to absorb the flavors. This marinating step is crucial for achieving a deeply flavored dish.
Step 3: Preheat the Oven
Preheat your oven to 375°F (190°C). A properly preheated oven is essential for even cooking.
Step 4: Sauté the Aromatics
In a large skillet over medium heat, add a splash of cooking oil (if needed) and sauté the yellow onion until it’s translucent. Then, add the minced garlic and fresh ginger, stirring for another minute until fragrant.
Step 5: Combine All Ingredients
Once the aromatics are ready, add the marinated chicken along with the sauce to the skillet. Cook for about 5-7 minutes until the chicken is no longer pink.
Step 6: Add the Vegetables
Stir in the broccoli florets, shredded carrots, and snap peas. Cook for an additional 3-4 minutes until the vegetables are just tender but still vibrant in color.
Step 7: Layer in the Baking Dish
In a large baking dish, spread the cooked brown rice evenly on the bottom. Pour the chicken and vegetable mixture over the rice, ensuring it’s distributed evenly.
Step 8: Bake
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the flavors have melded.
Step 9: Serve and Enjoy!
Once done, remove the dish from the oven and let it cool for a few minutes. Serve warm, garnished with sesame seeds or sliced green onions if desired. This Teriyaki Chicken Bake is perfect on its own or paired with a side of fresh salad.
Spring to Winter: Ideas
This recipe is versatile and can be adapted to suit the seasons or personal preferences. Here are some ideas to keep it fresh:
- In the spring, add asparagus and bell peppers for a bright crunch.
- During summer, toss in fresh zucchini and corn for a seasonal twist.
- In the fall, consider adding sweet potatoes or butternut squash for a heartier dish.
- Winter is perfect for incorporating hearty greens like kale or collard greens.
Pro Perspective
One of the best aspects of this Teriyaki Chicken Bake is its adaptability. Feel free to experiment with different vegetables or proteins. For instance, you can swap chicken for tofu or shrimp for a delightful variation. If you’re looking for more inspiration, check out recipes like Chinese Mushroom Chicken or a comforting Cajun Chicken Noodle Soup for different flavor profiles.
Make-Ahead & Storage
This dish is perfect for meal prep! You can prepare the chicken and vegetable mixture a day in advance and store it in the refrigerator. Just add it to the cooked rice before baking. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
Common Qs About Teriyaki Chicken Bake
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work well in this recipe. Just add them during the last few minutes of cooking the chicken to avoid overcooking.
What can I substitute for brown rice?
If you prefer, you can use quinoa, cauliflower rice, or any grain of your choice as a base for this dish.
Is this dish spicy?
No, this Teriyaki Chicken Bake is not spicy. However, you can add sriracha or red pepper flakes for a kick if desired.
How do I know when the chicken is cooked through?
The chicken should reach an internal temperature of 165°F (74°C) and be no longer pink in the center. A meat thermometer is a handy tool for this.
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Next Steps
Now that you have the recipe for a delicious and satisfying Teriyaki Chicken Bake, it’s time to gather your ingredients and get cooking! This dish is sure to become a staple in your home, bringing smiles and full bellies at every meal. Don’t forget to share your cooking adventures or variations on social media, and enjoy every bite of this flavorful dish!
Teriyaki Chicken Bake
Ingredients
Equipment
Method
- In a large mixing bowl, combine the low-sodium soy sauce, honey, cold water, ground ginger, garlic powder, cornstarch, and sesame oil. Whisk the mixture until it’s well combined and the cornstarch is dissolved.
- Add the cubed chicken breasts to the sauce, ensuring each piece is well-coated. Let it sit for about 15-20 minutes to absorb the flavors.
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add a splash of cooking oil (if needed) and sauté the yellow onion until it’s translucent. Then, add the minced garlic and fresh ginger, stirring for another minute until fragrant.
- Once the aromatics are ready, add the marinated chicken along with the sauce to the skillet. Cook for about 5-7 minutes until the chicken is no longer pink.
- Stir in the broccoli florets, shredded carrots, and snap peas. Cook for an additional 3-4 minutes until the vegetables are just tender but still vibrant in color.
- In a large baking dish, spread the cooked brown rice evenly on the bottom. Pour the chicken and vegetable mixture over the rice, ensuring it’s distributed evenly.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the flavors have melded.
- Once done, remove the dish from the oven and let it cool for a few minutes. Serve warm, garnished with sesame seeds or sliced green onions if desired.
Notes
- This dish is perfect for meal prep! Prepare the chicken and vegetable mixture a day in advance.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Feel free to swap chicken for tofu or shrimp for a delightful variation.
