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Teriyaki Chicken Rice

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  • Author: Katrina - The Organised Housewife
  • Total Time: 1 hour


  • 2 tablespoons cornflour
  • 2 tablespoons water
  • 3/4 cup soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/2 teaspoon ginger, minced
  • 1 teaspoon garlic, minced
  • 500g chicken breasts
  • 500g stir fry mixed vegetables (ie capsicum, broccoli, carrots, snow peas, etc)
  • 3 cups cooked rice


  1. Preheat oven to 180°C, fan forced.
  2. Line a large baking pan with baking paper.
  3. In a small jug, stir together the cornflour and 2 tablespoons water.
  4. In a small saucepan over medium heat, add soy sauce, 1/2 cup water, sugar, ginger and garlic. Cover and bring to the boil. Once boiling remove the lid and cook for a further minute.
  5. Add the flour mix to the saucepan and stir through. Continue cooking until thickened. Remove from heat.
  6. Place the chicken breasts into baking pan.
  7. Pour 1 cup of the sauce over the chicken.
  8. Place the baking tray in the oven and cook for 30 minutes, or until cooked through.
  9. Remove chicken from oven.
  10. Cook vegetables following the packet directions.
  11. Shred chicken. This can be done easily with 2 forks.
  12. To the baking tray with chicken add, cooked vegetables, rice and sauce.
  13. Stir everything together.
  14. Place baking tray back in the oven and continue cooking for a further 15 minutes or until rice is heated through.
  15. Serve and enjoy!
  • Prep Time: 15
  • Cook Time: 45

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