Ingredients
Chicken and Veg
Salt and black pepper, to taste
3 boneless skinless chicken breasts, cut into even halves, lengthwise
2 bunches of broccoli
1 cup sliced carrots
1/4 cup edamame beans,
Shallots and sesame seeds for garnish
Teriyaki Sauce
1/4 cups low sodium soy sauce
3/4 teaspoon grated ginger
1 minced garlic clove
1 tablespoon cornstarch
3 tablespoons water
3-4 tablespoons honey
4 tablespoons rice wine vinegar
1 1/2 teaspoons sesame oil
Method
Teriyaki sauce
In a saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside
Chicken and Veg
Step1. Preheat oven to 200°C. Line a large sheet pan with foil coated with cooking spray and set aside
Step 2. Season each side of the chicken with salt and black pepper then drizzle spoonfuls of teriyaki sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later
Step 3. Cook in preheated oven about 10 minutes then remove the pan. Top chicken with additional sauce, flip chicken and glaze again
Step 4. Arrange the broccoli, carrots and edamame in a single layer around the chicken. Season with black pepper and drizzle with ¼ teaspoon of sesame oil and teriyaki sauce and toss to coat. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and juices run clear
Step 5. Remove pan from oven, slice chicken into strips and drizzle with remaining sauce. Serve plan, over brown rice or quinoa and garnish with green onions and sesame seeds.
Notes
If chicken is not done after 20 minutes, remove vegetables from pan first to prevent overcooking then return the chicken back to the oven until cooked through
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