Teriyaki Chicken and Vegetable Bake

Here's a Japanese-inspired "make-ahead" Teriyaki Chicken and Vegetable Bake that can be assembled earlier in the day and then popped into the oven.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make-Ahead:

Step 2

In a small saucepan, combine soy sauce (or Tamari), mirin, sake (or white wine), granulated sugar, minced garlic, and grated ginger. Heat over medium heat, stirring until the sugar has dissolved.

Step 3

In a separate small bowl, mix cornstarch (or potato starch) with water until it forms a smooth paste.

Step 4

Add the cornstarch paste to the saucepan with the other sauce ingredients. Stir well.

Step 5

Bring the sauce to a simmer, stirring frequently until it thickens. Once thickened, remove it from the heat and let it cool.

Step 6

Pat the chicken thighs dry with paper towels and place them in an airtight container or resealable plastic bag.

Step 7

Pour the cooled teriyaki sauce over the chicken thighs. Seal the container or bag and refrigerate for at least 2 hours or overnight, allowing the flavors to meld.

Step 8

Assemble and Bake:

Step 9

When you're ready to cook, preheat your oven to 375°F (190°C).

Step 10

Arrange the marinated chicken thighs and mixed vegetables in an oven-safe baking dish.

Step 11

Cook Time:

Step 12

Bake the chicken and vegetables in the preheated oven for approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

Step 13

Serve:

Step 14

Serve the Teriyaki Chicken and Vegetables hot, over the cooked jasmine rice.