Teriyaki chicken and vegetables with crispy potatoes

I actually make the teriyaki sauce myself for this recipe, but if you don't want to I'm sure buying it will be the same (though more expensive).

I got the recipe for the teriyaki sauce here:
http://www.grouprecipes.com/987/teriyaki-sauce.html
So you can follow the steps there and make the sauce before starting anything else.

Once the sauce is done you can begin cutting vegetables. I used carrots, cucumber, onion, broccoli and radishes, but you can use anything. The only thing I wouldn't recommend is peppers, only because they have a really strong effect on how sauces taste when you bake them in the sauce.

Chop up all of your veggies into bite sized pieces and place in a baking dish.

Take four medium chicken breasts and season with Thai seasoning and place on top of veggies (you can place a few onions on top to enhance the taste of the chicken).
Season the entire dish with garlic salt, lemon pepper, and celery salt, and be sure to mix everything together.

Next, pour about 3/4 of the sauce into the pan, coating everything thoroughly. I used all of the sauce but it might be good to have some for topping afterwards.

For the potatoes, chop up 5-6 medium-large potatoes into bite sized pieces and place in a different baking dish.
Sprinkle 2-4 tablespoons of vegetable or olive oil on top (enough to coat them but not to drown them) and mix it all together to cost them.
Season with BBQ seasoning, garlic salt, celery salt, and paprika.

You can bake everything in the oven at 400 degrees for about 45-60 minutes, stirring both occasionally and checking to see how well done both the chicken and potatoes are.

As an alternative, you can use rice instead of potatoes and cut up the chicken so you have a sort of stir fry.

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