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Oven-Roasted Teriyaki Chicken with Vegetables and Rice Recipe

Oven-Roasted Teriyaki Chicken with Vegetables and Rice recipe

Stashcook

This is a yummy chicken dish with a sweet and savory teriyaki twist. We mix chicken with green beans and bell peppers, then bake it. We serve it with fluffy rice. It's a warm and filling meal for your family!

Ingredients

2 small bunches green beans
1 large red bell pepper
600 g chicken thighs, boneless skinless
1 x 2.5 cm piece ginger root
1 cup basmati rice
30 ml soy sauce
15 ml honey
5 ml sesame oil
5 ml rice vinegar
2 cloves garlic, minced
Salt
Black pepper

Method

1
Preheat oven to 230°C (450°F).
2
Rinse the basmati rice under cold water, drain, and add to a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer until water is absorbed, about 15-18 minutes. Remove from heat and let it stand, covered, for 5 minutes.
3
Wash and trim the ends of the green beans. Cut the red bell pepper into bite-sized pieces.
4
Pat the chicken dry with paper towels and cut into large chunks.
5
Peel and mince the ginger and garlic.
6
In a large bowl, combine soy sauce, honey, sesame oil, rice vinegar, minced ginger, and garlic. Season with a pinch of salt and black pepper to taste.
7
Add the chicken, green beans, and red bell pepper to the bowl with the sauce. Toss to coat evenly.
8
Spread the chicken and vegetables on a baking sheet in a single layer.
9
Bake in the preheated oven until the chicken is cooked through and the vegetables are tender, about 20 minutes, stirring halfway through.
10
To serve, fluff the rice with a fork and divide it among plates. Top with the roasted chicken and vegetables. Enjoy!

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