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Teriyaki Chicken Recipe

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This recipe for Teriyaki Chicken, by , is from The Whipkey Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mike Whipkey


cup low-sodium soy sauce
3 tablespoons water
tablespoon garlic, minced
1 tablespoon cornstarch
4 tablespoons honey
3 skinless chicken breasts
bell pepper, sliced
1 cup broccoli florets
1 cup baby carrots
1 cup green beans, trimmed
Salt, to taste
Pepper, to taste
Sesame seeds, for garnish
Green onion, for garnish

1. Preheat oven to 400 F/200C.
2. In a medium saucepan over medium heat, whisk together soy sauce, water, garlic, cornstarch, and honey. Allow sauce to begin bubbling and then stir until sauce thickens. Remove from heat.
3. Spoon a little of the teriyaki sauce onto the center of a large parchment-lined baking sheet. Lay chicken on top of sauce. Lay bell pepper, broccoli, green beans, and carrots out on either side of the chicken.
4. Season vegetables and chicken with salt and pepper to taste. Coat everything well with teriyaki sauce.
5. Bake 20 minutes or until chicken is cooked through and juices run clear.
6. Remove pan from oven and allow to cool. Slice chicken into strips.
7. Distribute chicken and vegetables evenly between 4 tupperware containers, separating vegetables for 4 different dishes, if desired.
8. Drizzle remaining sauce over chicken and garnish with sesame seeds and green onion.
9. Enjoy!
*Refrigerate up to 4 days.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 min
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