Zutaten für Baked Teriyaki Chicken Stir Fry
- 2 tablespoons cornstarch
- broccoli (as part of 1 cup mixed vegetables)
- carrots (as part of 1 cup mixed vegetables)
- 1/4 cup cold water
- 1/4 cup sugar
- Celery
- Cauliflower
- 1/2 cup soy sauce
- Cider Vinegar
- 2 cloves minced garlic
- 1 tablespoon minced ginger
- 1.5 lbs boneless, skinless chicken breasts
- peppers (as part of 1 cup mixed vegetables)
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Zubereitung von Baked Teriyaki Chicken Stir Fry
- In a small saucepan, whisk together 2 tablespoons cornstarch, 1/4 cup cold water, 1/4 cup sugar, 1/2 cup soy sauce, 2 tablespoons rice vinegar, 2 cloves minced garlic, and 1 tablespoon minced ginger.
- Bring the mixture to a simmer over medium heat, stirring constantly, until thickened. Set aside.
- Preheat your oven to 375°F (190°C).
- Place 1.5 lbs boneless, skinless chicken breasts in a greased 9x13 inch baking dish.
- Pour the teriyaki sauce over the chicken, ensuring it's evenly coated.
- Bake for 10 minutes.
- Flip the chicken and bake for another 10 minutes.
- Brush the chicken with additional sauce every 5 minutes during baking to maintain moisture and enhance the glaze.
- Ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
- While the chicken bakes, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add 1 cup of your favorite mixed vegetables (broccoli, carrots, peppers, etc.) to the skillet.
- Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
- Add the baked chicken to the skillet and toss gently to combine with the vegetables.
- Serve the Baked Teriyaki Chicken Stir Fry immediately over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
62g
Fat
0g
Carbs
6g
