TERIYAKI CHICKEN BAKE

YOU’LL NEED:

For the Sauce:

1/2 C. low sodium soy sauce
1/2 C. honey
3/4 C. cold water
3/4 Tsp. ground ginger
1/2 Tsp. garlic powder
2 Tbsp. corn starch

For the Bake:

2 Tbsp. sesame oil
1 Pound ground chicken
1/2 C. yellow onion, diced large
3 Cloves garlic, minced
2 Tsp. fresh ginger, minced
1 C. broccoli, chopped small
1/2 C. shredded carrot
1 C. snow peas, cut in half
3 C. cooked brown rice

HOW TO MAKE:

For the Sauce:

1-In a small sauce pot, combing the soy sauce, honey, 1/2 cup of the water, ginger, and garlic powder.
2-Bring to a boil. While the sauce is boiling, combine the last 1/4 cup of water and corn starch in a small bowl.
3Whisk well and gradually pour into the boiling sauce, stirring the sauce constantly.
4-Reduce to a simmer, and continue to stir the sauce until thickened.
5-Remove from heat and set aside.

For the Bake:

6-Preheat oven to 400 degrees.
7-Spray a 9X13 inch casserole dish with non-stick spray and set aside.
8-In a large skillet, heat the sesame oil on medium heat.
9-Once hot add the ground chicken, breaking up into smaller pieces as it cooks.
10-When no pink remains in the chicken, add onion, garlic, ginger, broccoli, carrot, and snow peas.
11-Cook until onions soften.
12-Add the rice and mix well to combine.
13-Stir in the sauce, until all ingredients are coated well.
14-Pour into prepared baking dish.
15-Bake for 10 to 15 minutes. Serve immediately.

Yields: 6 servings | Calories: 381 | Total Fat: 12g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 826mg | Carbohydrates: 53g | Fiber: 3g | Sugar: 25g | Protein: 19g | SmartPoints: 14

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