Don't forget to order your copy of Mom's Pantry's By Heart Cookbook! Volume 1 and 2 are available HERE now!
Sheet Pan Teriyaki Chicken
1 1/2 pounds boneless, skinless chicken breasts cut into bite sized pieces 1 red or green pepper, sliced into thin strips I can pineapple chunks, drained 3 tbsp light oil 1 cloves minced garlic 1 tbsp grated or minced ginger 1/2 cup soy sauce 1/2 cup water 1/3 cup packed brown sugar 1 tbsp cornstarch 1/4 tsp red pepper flakes (optional) 1 8oz can bamboo shoots, drained 3 green onions, chopped (for garnish) prepared white rice for servings
Preheat oven to 500 F
In large bowl combine, chicken, peppers, pineapple chunks, garlic, oil and ginger. Season with salt and pepper. Toss to combine well.
Spread contents of bowl on a pre-heated baking sheet. Cook
Roast for 10 minutes. Flip pieces over at the 1/2 time mark of the timer.
In another bowl combine the water, soy sauce, brown sugar, red pepper flakes, drained bamboo shoots and cornstarch. Mix well.
Toss roasted chicken and veggies with sauce. Add bamboo shoots.
Serve over hot rice and garnish with green onions.