Dinner

Baked Teriyaki Chicken over Stir Fry Veggies is for Dinner.

Baked Teriyaki Chicken over Stir Fry Veggies takes 30 minutes to prepare.

Baked Teriyaki Chicken over Stir Fry Veggies takes 60 minutes to cook.

Baked Teriyaki Chicken over Stir Fry Veggies makes 8 servings.

The ingredients for Baked Teriyaki Chicken over Stir Fry Veggies are:

1 clove Garlic
.5 tsp Ginger, ground
.5 cup Soy Sauce
.25 tsp Pepper, black
.125 cup Corn Starch
.5 cup, unpacked Brown Sugar
.25 cup Cider Vinegar
.125 cup (8 fl oz) Water, tap
8 oz Tyson boneless, skinless chicken breast
3.75 cup Kroger Frozen Stir Fry Vegetables

Here is how you make Baked Teriyaki Chicken over Stir Fry Veggies:

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.Preheat oven to 425 degrees F (220 degrees C).Place chicken pieces in a lightly greased 9 x 13 inch baking dish. Brush chicken with the sauce. Turn pieces over and brush again.Bake in the preheated oven for 30 minutes. Turn pieces over and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.Prepare frozen stir fry veggies. Place 1/2 cup of veggies in a bowl. Put baked chicken on top and add additional sauce if desired.Serving Size:?8 - 1cup servings

The nutritional information for Baked Teriyaki Chicken over Stir Fry Veggies is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 101.7

• Total Fat: 1.0 g
• Cholesterol: 16.3 mg
• Sodium: 921.9 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 1.1 g
• Protein: 7.8 g

Baked Teriyaki Chicken over Stir Fry Veggies is Asian cuisine.