Quick Chicken Teriyaki

I have tried several chicken Teriyaki meals on Pinterest and haven't liked a single one of them. So I was really hesitant to give this recipe a try. But I went ahead and did it because I love Teriaki and hey it's just one meal if it's gross right and it can't hurt to try. That is my rule of thumb when baking or cooking. I must try it once and if it wasn't a good recipe then I can throw it out and look for something new. Anyways, we loved this version so it is a must try!

Quick Chicken Teriyaki:

2 pounds of boneless skinless chicken breast

5 1/2 cups of bean sprouts (I accidentally read over this and skipped this... Opps!)

2 cups green peppers

4 tbsp green onions

2 tsp fresh ginger 

2 cloves garlic, minced

1/4 cup of soy sauce

1 tbsp sesame oil

Step:

1. Place chicken in a pan.

2. mix garlic, half of the ginger, and soy sauce

3. pour over chicken, cover and refrigerate for an hour

4. preheat oven to 350 F.

5. remove chicken from marinade and bake uncovered for 15 minutes

6. turn over and bake another 15 minutes

7. boil marinade for 1 minute and set aside

8. saute green pepper in sesame oil & add the other half of the ginger

9. add sprouts and saute for 4 minutes

10. when the sprouts become tender, add the marinade and boil for another 2 minutes

11. slice the chicken breast and place over sprout mixture

A couple of things about this recipe. The first thing I changed was that I doubled the marinade recipe. When I saw it was going to become a sauce later, I knew I would want more. I am a sauce kind of girl so that is up to you. Also, once you add the marinade in with the veggies, it thickens really fast. Next time I won't leave the mixture on for 2 minutes. But again that is me and I like runny sauce. We had this over rice! We had this tonight for the first time and I can tell this is going to become a new favorite.