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Baked Teriyaki Chicken Bowls

Course Main Dish
Cuisine Asian
Prep Time 5 minutes
Cook Time 40 minutes
Servings 6
Calories
Author Laura

Ingredients

  • 2 Tbsp cornstarch
  • 2 Tbsp cold water
  • 1 cup sugar or proper amount of sugar substitute
  • 1 cup soy sauce
  • ½ cup apple cider vinegar
  • 1-2 minced garlic cloves
  • ½ tsp ground ginger
  • black pepper to taste
  • 5-6 boneless skinless chicken breasts
  • 12 oz pre-cut fresh or frozen stir-fry vegetables steamed
  • 24 oz steamed rice or cooked linguine noodles

Instructions

  • Preheat oven to 425 degrees.
  • In a saucepan over low heat, mix the cornstarch, water, sugar (or  sugar substitute), soy sauce, vinegar, garlic, ginger and pepper. Simmer for a few minutes while stirring until thickened.
  • Spray the bottom of a 9×13 pan with non-stick cooking spray. Place chicken breasts in the pan and pour teriyaki sauce over chicken. Cover pan with foil.
  • Baked at 425 for 25 minutes. Then remove the foil off and cooking for another 15 minutes or until chicken is cooked through and no longer pink inside (165 degrees).
  • To serve,  cut each breast into thin slices. Add the steamed rice to the bottom of the bowls, then a layer of the steamed vegetables. Layer chicken breast slices on top and rizzle with teriyaki sauce from the pan. Serves 6.