Teriyaki Chicken Bake

Yields: 6 servings | Calories: 381 | Total Fat: 12g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 826mg | Carbohydrates: 53g | Fiber: 3g | Sugar: 25g | Protein: 19g | SmartPoints (Freestyle): 14

Ingredients

For the Sauce:
1/2 cup low-sodium soy sauce
1/2 cup honey
3/4 cup cold water
3/4 teaspoon ground ginger
1/2 teaspoon garlic powder
2 tablespoons corn starch

For the Bake:

2 tablespoons sesame oil
1 pound boneless, skinless chicken breast, cut into 1 inch chunks
1/2 cup yellow onion, diced large
3 cloves garlic, minced
2 teaspoons fresh ginger, minced
1 cup small broccoli florets
1/2 cup shredded carrot
1 cup snow peas, cut in half
3 cups cooked brown rice

Instructions

For the Sauce:
In a small sauce pot, combing the soy sauce, honey, 1/2 cup of the water, ginger, and garlic powder. Bring to a boil. While the sauce is boiling, combine the last 1/4 cup of water and corn starch in a small bowl. Whisk well and gradually pour into the boiling sauce, stirring the sauce constantly. Reduce to a simmer, and continue to stir the sauce until thickened. Remove from heat and set aside.

For the Bake:

Preheat oven to 400 degrees. Spray a 9X13 inch casserole dish with non-stick spray and set aside.
In a large skillet, heat the sesame oil on medium heat. Once hot add the chicken, and cook until no pink remains, then add onion, garlic, ginger, broccoli, carrot, and snow peas. Cook until onions soften.

Add the rice and mix well to combine. Stir in the sauce, until all ingredients are coated well. Pour into prepared baking dish. Bake for 10 to 15 minutes. Serve immediately.

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