Baked Teriyaki Chicken

This is a easy dish to prepare, but does take time to cook, so plan ahead. I use frozen chicken because I always forget to dethaw it first, but if you remember to take it out when you start the rice it will speed up the cooking time. I also hate cutting raw chicken, so I put it in the dish whole and chop it up at the end. The pineapple is optional but adds an extra level to the dish. My husband does not prefer sweet, fruity dishes so I leave the juice out of the sauce and keep the pineapple bits separate to spoon on top as desired. 

Baked Teriyaki Chicken

Serves: 4

Prep time: 10 minutes

Cook time: 2 hours

Ingredients:

Rice-

1c brown rice

2 cups chicken broth (1 15oz can)

Sauce-

1T cornstarch

1T cold water

1/3c brown sugar

1/2c soy sauce

1/4c cider vinegar

1/4c pineapple juice (optional)

2 clove garlic 

1/2t ground ginger

1/4t black pepper

2 chicken breasts

1 red bell pepper, diced

1 can pineapple (tidbits or crushed)

Directions :

1. Combine rice and broth, bring to boil then reduce heat to low and cover. Simmer for 1 hour, until rice is almost done.

2. Preheat oven to 375*F

3. Mix together cornstarch and water until dissolved, then combine remaining ingredients to make sauce.

4. In 8x8 baking pan, spread rice and bell peppers on bottom. Nest chicken breasts into the center, then pour sauce over everything. 

5. Bake until chicken reaches 160*F, about 45 minutes.

6. Remove chicken and dice, then return to pan with pineapple and mix everything together.