My Cassie loves teriyaki chicken and used ask for it almost every time it was her birthday dinner, and so we are always trying to find new ways to prepare it. That is why we did the teriyaki chicken bake!
This is perfect for any family dinner or even if you have guest over, and a perfect way to get your kids to eat their vegetables!
- 8 to 10 skinless, boneless chicken thighs
- 2 Tablespoon butter
- 1 12 ounce bag fresh broccoli florets
- 6 carrots, cut into 1 inch diagonally slices
- 1 cup onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoon cornstarch
- 1 cup soy sauce
- 2/3 cup brown sugar, packed
- 4 to 5 cloves garlic, minced
- 4 Tablespoons honey
- 2 cups water + 1/2 cup
- Preheat oven to 400 degrees. Spray a 9 x 13 baking dish.
- Sauce: In a bowl, whisk together cornstarch and 1/2 cup water; set aside. In a small pan over a medium heat, add soy sauce, brown sugar, garlic, honey, and 2 cups water; bring to a simmer. Stir in the cornstarch until thickened enough to coat the back of a spoon, let cool to room temperature. Reserve 1/2 and set aside.
- In a gallon Ziploc bag, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight. Drain the chicken from the sauce.
- Melt the butter in a large skillet over medium heat. Add the chicken pieces, and Light brown each side, about 2 to 3 minutes per side; drain fat.
- Place the chicken, in a single layer into the prepared baking dish. Top with the veggies and 1/2 cup teriyaki sauce.
- Place in oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, this will take about 25 to 30 minutes.
- Serve immediately, serve with rice and drizzle the remaining teriyaki sauce over individual servings.