Baked Chicken Teriyaki

Prep Time 10 MIN

Cook Time 25 MIN

Serves 4

Ingredients :

  • 1 lb (500 g) boneless, skinless chicken breasts
  • 1 tbsp (15 mL) vegetable oil
  • 1 jar (341 mL) VH® Teriyaki Marinade, divided
  • 3 cups (750 mL) bean sprouts
  • 1-1/2 cups (325 mL) thinly sliced cucumber
  • 1 large carrot, peeled and cut into matchsticks
  • 1 cup (250 mL) thinly sliced red pepper
  • Fresh Coriander Leaves

Directions :

  1. Preheat oven to 400°F (200°C). Toss chicken breasts with oil and half the VH® Teriyaki Marinade.
  2. In a large bowl, toss chicken breasts to coat with oil and half the VH® Teriyaki Sauce. Set aside and let marinate until oven is preheated to 400°F (200°C).
  3. Arrange chicken in a small roasting pan. Bake, basting with remaining marinade twice, for 20 minutes or until cooked through. Transfer chicken to plate. Set roasting pan over medium heat; heat oil. Add bean sprouts and green onions. Cook for 2 to 3 minutes or until tender.
  4. Toss together bean sprouts, cucumber, carrot and red pepper. Divide among plates. Top with chicken slices. Garnish with fresh coriander leaves.
Tip:

Serve skewered over Chinese noodles, if desired.

Other Usage:

Combine with mayonnaise and serve as a dipping sauce with fries.
Brush on grilled halibut, salmon or shrimps.
Stir-fry with udon noodles.

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