Easy Teriyaki Chicken Bake

• Gluten free

• Meat

  • 1 1/2 lb Chicken breast

• Produce

  • 2 cup Carrot
  • 1/2 tsp Garlic
  • 1/2 tsp Ginger, fresh root
  • 2 cup Green beans

• Canned Goods

  • 2 1/2 cup Chicken broth, low-sodium

• Condiments

  • 1 cup Soy sauce, low sodium

• Pasta & Grains

  • 3 1/2 cup Brown rice, instant

• Baking & Spices

  • 1/3 cup Brown sugar
  • 2 tbsp Cornstarch

• Oils & Vinegars

  • 1 Cooking spray

• Liquids

  • 3/4 cup Water

Found on superhealthykids.com

Directions

• Make the teriyaki sauce by combining all ingredients but the cornstarch and 1/4 cup water in a small saucepan on medium-high heat. In a small bowl, stir together cornstarch and 1/4 cup water until cornstarch is dissolved, then add to saucepan. Bring to a boil and simmer until thickened, around 5 minutes. Chop carrots into thin slices and break green beans into little pieces. Cut chicken into thin strips. Preheat oven to 375* F and spray a 9x13 baking dish with non-stick spray. Spread veggies along the bottom of the dish, then pour minute rice on top, followed by chicken. Pour 2 1/2 cups of chicken broth over everything, and then spread 1 cup of teriyaki sauce on top, making sure to cover chicken well. Cover dish in foil and bake for 40 minutes. Remove foil and stir just a bit to make sure everything is cooking evenly, and add 1/2 cup more chicken broth if too dry. Then put back in the oven (keeping the foil off) for 10-15 minutes, until chicken and veggies are cooked. Pour remaining teriyaki sauce on top, to taste.