Teriyaki Chicken Veggie Rice Bake -

Teriyaki Chicken Veggie Rice Bake

Ingredients:

1½ lbs chicken breast, cubed

3 cups cooked white rice

2 cups broccoli florets

1 cup diced carrots

1 red bell pepper, chopped

½ red onion, chopped

½ cup frozen peas

2 green onions, sliced

Sesame seeds (optional)

Teriyaki Sauce:

½ cup low-sodium soy sauce

⅓ cup honey or brown sugar

¼ cup water

2 tbsp rice vinegar

1 tbsp sesame oil

3 garlic cloves, minced

1 tsp grated ginger

1 tbsp cornstarch + 2 tbsp water

Directions:

Preheat oven to 375°F and grease a 9×13-inch baking dish.

Simmer the sauce ingredients, then stir in the cornstarch slurry until thickened.

Cook the chicken until browned. Add the vegetables and cook for 4–5 minutes.

Stir in the cooked rice and half of the teriyaki sauce.

Transfer to the baking dish, pour the remaining sauce over the top, and bake for 15–20 minutes.

Garnish with green onions and sesame seeds before serving.

A simple, colorful dinner that's packed with tender chicken, fresh veggies, fluffy rice, and sweet homemade teriyaki flavor!