Scrumptious Saturday: Baked Teryiaki Chicken with Veggies

This recipe is super easy - you only need 4 ingredients to put together a fabulously flavorful meal!  

When you go to the grocery store, you  may notice there are many different flavors of teriyaki sauce to choose from - any one of them will work perfectly, so just pick one that sounds good to you.  If you happen to already have some plain teriyaki sauce on hand, you can always use that and punch it up a notch by adding some garlic, ginger, and pepper.

Now you may be wondering about which stir fry mix to pick - once again, this is totally up to you!  Some mixes have broccoli, some have snap peas, others have peppers and baby corn.  Whatever sounds good to you will work in this recipe!

Baked Teriyaki Chicken with Veggies

1 bottle of teriyaki sauce - any flavor
1 lb. boneless chicken breast
16 oz. bag of frozen stir-fry veggies 
enough cooked white rice for serving

Preheat your oven to 425 degrees.  Spray the bottom of an oven-safe 8x8 pan with non-stick cooking spray.  Place the boneless chicken breast in the pan and cover with teriyaki sauce.  Cover the pan and bake in the oven for about 20 minutes.  

While the chicken is baking, cook your white rice - I made about 2 cups of cooked rice and was able to get about 5 servings from it.  Use your own discretion to determine how much rice you'll need.  

Cook the stir fry veggies in a saucepan with a couple tablespoons of oil until they are heated through.  Season with a pinch of salt and pepper.

 

Remove the foil from the chicken and continue to cook for another 15 to 20 minutes, until the chicken is cooked through and the internal temperature reaches 165 degrees.

To serve:  cut up the chicken breast into bite-size pieces.  Layer the rice, stir fry veggies and chicken in a bowl.  You can top with some of the extra teriyaki sauce and ENJOY!