Teriyaki Chicken & Oven Roasted Vegetables
Serves 4-5
Prep time: 25-30 minutes
Bake time: Rice: 45-50 minutes
Bake time: Vegetables: 25 minutes
2 cups Yoshido's Teriyaki Sauce
2 cups orange juice
1 teaspoon garlic powder
1/4 teaspoon ground ginger
Zest from 1/2 and orange
6-8 thawed boneless, skinless chicken tenders - cut into small chunks
1 cup snow peas
1 red bell pepper
1 cup fresh broccoli
1/4 onion, cut in wedges
3 large carrots, cut in chunks
6 asparagus spears, cut in thirds
2 cups uncooked brown rice
4 cups water
1 tablespoon butter
2 tablespoons extra virgin olive oil
Salt & Pepper to taste
1/2 cup raw cashews (optional)
To cook rice: will take 45-60 minutes, unless you have a rice cooker.
Bring 4 cups water to a rapid boil. Add rice, a sprinkle of salt, & 1 tablespoon butter. As soon as it comes to boil again, turn to low heat, cover, & cook for 45-50 minutes, stirring occasionally. You may need to add a little more water towards the end (1/2 cup or so).
When rice is completely done, take off heat and set aside.
Preheat oven to 450 degrees.
In a large bowl, combine snow peas, bell pepper, broccoli, onion, carrots, & asparagus. Pour 1 tablespoon olive oil over veggies, stir. Add dash of salt & pepper & put on large baking tray covered in aluminum foil. ( This makes clean up easy). Bake in oven, uncovered, for 15-30 minutes or until slightly tender & browned, but still crunchy, stirring every 5-8 minutes. (No soggy veggies please!!!)
While veggies are cooking, in small bowl combine teriyaki sauce, orange juice, garlic powder, ginger, & orange zest using a whisk, set aside.
Heat remaining 1 tablespoon olive oil in LARGE frying pan over medium heat. Add chicken and cook until done, about 5-8 minutes. Pour teriyaki mixture over chicken and bring to boil. Once boiling turn down to low and let simmer until veggies are done.
As soon as veggies are done, put rice on plates, add veggies, & chicken. I usually put just chicken on top of veggies first, then spoon a little of the teriyaki liquid over everything. (You don't want to much of the liquid, as it is pretty sweet).
OPTIONAL: Toast cashews in oven for 5 minutes and throw on top.
NOTE: You will probably have extra rice, especially if there is just 2 or 3 people eating this. I refrigerated the rice and 2 days later used it for my chicken enchiladas.
Prep time: 25-30 minutes
Bake time: Rice: 45-50 minutes
Bake time: Vegetables: 25 minutes
2 cups Yoshido's Teriyaki Sauce
2 cups orange juice
1 teaspoon garlic powder
1/4 teaspoon ground ginger
Zest from 1/2 and orange
6-8 thawed boneless, skinless chicken tenders - cut into small chunks
1 cup snow peas
1 red bell pepper
1 cup fresh broccoli
1/4 onion, cut in wedges
3 large carrots, cut in chunks
6 asparagus spears, cut in thirds
2 cups uncooked brown rice
4 cups water
1 tablespoon butter
2 tablespoons extra virgin olive oil
Salt & Pepper to taste
1/2 cup raw cashews (optional)
To cook rice: will take 45-60 minutes, unless you have a rice cooker.
Bring 4 cups water to a rapid boil. Add rice, a sprinkle of salt, & 1 tablespoon butter. As soon as it comes to boil again, turn to low heat, cover, & cook for 45-50 minutes, stirring occasionally. You may need to add a little more water towards the end (1/2 cup or so).
When rice is completely done, take off heat and set aside.
Preheat oven to 450 degrees.
In a large bowl, combine snow peas, bell pepper, broccoli, onion, carrots, & asparagus. Pour 1 tablespoon olive oil over veggies, stir. Add dash of salt & pepper & put on large baking tray covered in aluminum foil. ( This makes clean up easy). Bake in oven, uncovered, for 15-30 minutes or until slightly tender & browned, but still crunchy, stirring every 5-8 minutes. (No soggy veggies please!!!)
While veggies are cooking, in small bowl combine teriyaki sauce, orange juice, garlic powder, ginger, & orange zest using a whisk, set aside.
Heat remaining 1 tablespoon olive oil in LARGE frying pan over medium heat. Add chicken and cook until done, about 5-8 minutes. Pour teriyaki mixture over chicken and bring to boil. Once boiling turn down to low and let simmer until veggies are done.
As soon as veggies are done, put rice on plates, add veggies, & chicken. I usually put just chicken on top of veggies first, then spoon a little of the teriyaki liquid over everything. (You don't want to much of the liquid, as it is pretty sweet).
OPTIONAL: Toast cashews in oven for 5 minutes and throw on top.
NOTE: You will probably have extra rice, especially if there is just 2 or 3 people eating this. I refrigerated the rice and 2 days later used it for my chicken enchiladas.
