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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Teriyaki Chicken and Rice Bake Recipe

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This recipe for Teriyaki Chicken and Rice Bake is from The Van Hook/Harnagel Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup packed brown sugar
3/4 cup reduced sodium soy sauce
1/1 cup water plus 2 tbsp. (divided)
1 tablespoon. honey
3/4 teaspoon ground ginger
1 teaspoon sesame oil
1 teaspoon minced garlic
2 tablespoon corn starch
2 tablespoonwater
2.5 pounds chicken breasts diced raw
12-16 ounce microwave steam in the bag broccoli florets
12-16 ounce microwave steam in the bag corn
20 ounce canned pineapple tidbits or chunks, drained
3 cups cooked rice
Directions:
Directions:
Preheat over to 350º'

Combine cornstarch and 2 tablespoon cold water to form a slurry, set aside

Combine the brown sugar, soy sauce, 1/2 cup water, honey, ginger, sesame oil, and garlic in a small saucepan and cover.

Bring to a boil over medium heat.

Remove lid and add corn starch slurry and cook for one more minute, stirring constantly.

Once sauce starts to thicken, remove from heat and set aside.

Placed diced raw chicken in the bootm of greased 9x13 casserole dish.
Pour a cup of the teriyaki sauce over the chicken.

Bake at 350º for 25 minutes or until chicken is cooked.

Meanwhile prepare the steam in the bag veggies in the microwave according to package directions.

Once chicken is cooked, add vegetables, rice, pineapple, and most of the remaining sauce.(Reserve a small amount of the sauce to drizzle at the end)

Stir the ingredients together and bake at 350º for 15 minutes.
Drizzle with remaining sauce and Serve.
Number Of Servings:
Number Of Servings:
8

 

 

 

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