My Favorite Meal of the Week – Baked Teriyaki Chicken and Broccoli

This is another easy, healthy dinner. I’m posting it in honor of the health kick I need to go on after all the eating I did in the last 10 days of vacation. I was in NYC for a friend’s bridal shower, then in Charleston with Dave and my parents, and then in DC with my parents. And oh my god, did we eat well. So much amazing food!

So to combat all that good southern BBQ, I am sharing another one of my favorite healthy dinners. The other great thing about this recipe is that it also involves very few ingredients (mostly stuff you already have in the kitchen), which I love. The chicken takes about 15 minutes to prep, and then 50 minutes to cook, and then I just served ours with some broccoli that I’d sauteed on the stove for a few minutes in a little bit of olive oil (you could also do a tablespoon or two of butter). Very low maintenance dinner! You could probably even throw some veggies in the pan with the chicken if you wanted to make it even easier!

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
12 skinless chicken thighs 

1. In a small saucepan over low heat, mix the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, and black pepper. Simmer, stirring regularly, until the sauce has thickened.

2. Preheat the oven to 425 degrees. Prepare a 9 x 13 baking dish by lining it with foil and then spraying the foil with cooking spray. Place the chicken thighs in the dish and brush them with the sauce on both sides.

3. Bake in the oven for 25 minutes. Turn the pieces over and bake for another 25 minutes. We used small pieces of chicken, so ours were all done after 50 minutes, but if you use bigger pieces, cook them for around 60 minutes. To ensure good flavor, brush the pieces of chicken with the sauce in the pan every 10 minutes while cooking.


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