Baked Teriyaki Chicken

Baked teriyaki chicken with brown rice and healthy teriyaki sauce is an easy and healthy family meal.

📝 Ingredients

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 1/2 tsp. kosher salt
• 2 cups long-grain brown rice, such as Jasmati
• 3 cups hot (boiling) water
• 2 Tbsp. olive oil
• 1 lb. boneless, skinless, chicken thighs, cut into bite size pieces
• 2 Tbsp. butter, sliced
• 16 oz. bag frozen Asian style vegetables
• Optional: green onions for garnish
• 1/3 cup low-sodium soy sauce
• 1/4 cup rice wine vinegar
• 1 tsp. sesame oil
• 3 Tbsp. honey
• 2 garlic cloves, minced
• 1 tsp. fresh grated ginger
• 1/4 tsp. red pepper flakes
• 2 tsp. cornstarch (whisked together with 1/4 cup water)

👨‍🍳 Instructions

1. 1--- Chicken ---
2. 2Preheat the oven to 375 degrees F.
3. 3Rinse the rice under cold water and set aside.
4. 4Add onions, garlic, salt and rice to a 9 X 13 casserole dish. Pour hot water and stir to combine.
5. 5Stir in olive oil and chicken thighs. Top the mixture with butter; cover tightly with aluminum foil and bake for 45 minutes.
6. 6Remove foil, add frozen vegetables on top of the rice and chicken mixture without stirring. Return back to the oven and bake, uncovered, for 20-25 minutes or until tender.
7. 7Pour teriyaki sauce over the rice and chicken mixture; cover with foil and let rest for 5-10 minutes before stirring/fluffing. If desired, garnish with fresh green onions before serving.
8. 8--- Sauce ---
9. 9In a small saucepan, combine soy sauce, rice wine vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes. Bring the mixture to a slow simmer.
10. 10Add cornstarch slurry (cornstarch mixed with water) and simmer over medium-low heat until thickened, about 3-4 minutes. Remove from heat and keep warm.