• Rachel

The Launch!

Today my daughter and I launched our new You Tube Cooking Show-Because I Said So! I am so excited to be working with her in this capacity and honestly none of this wouldn't have happened if not for the fact that she chose to do her online college classes at home!. So, we made lemonade out of lemons and created our own show.


I hope you will get a chance to take a look! It's simple and delicious recipes-chock full of goodness and taste- that anyone (especially college students) can do with limited resources.

Nothing complicated, no hard to find ingredients, no fancy gadgets-just plain delicious!


Today's opening recipe is an easy, amazing tasting sheet pan chicken. Make it tonight and drop us a line to let us know how it went.


Sheet Pan Teriyaki Chicken

Easy

Preheat oven to 425


Ingredients

2 1lbs. chicken breast (cut into strips)

8 cups chopped assorted veggies (use what you have-we used what was leftover in our fridge- broccoli, string beans, carrot sticks, brussel sprouts)

1 onion (we sliced it and threw it in with the veggies)

2 TBSP corn starch

Salt and Pepper


Sauce for Veggies and Chicken

1/2 cup chicken or veggie broth

1/3 cup olive oil

1/3 cup soy sauce

2-3 TBSP. Pure Maple Syrup (we used 2)

1/4 tsp. minced garlic (from a jar)

1/2 tsp. powdered ginger (add more if you like a little kick)


Directions

Place veggies in a big bowl after chopping.

Pour about 2/3 of the sauce over veggies and stir/mix (use your hands as we did) veggies until completely covered with sauce.

Line two sheet trays (make sure they have a rim- because you don't want any liquid bubbling over into the oven) with foil. You can also swap out the pan for 1-2 aluminum 9x13 pans.

Evenly distribute the veggies onto each pan.


Chicken Prep

Cut Chicken into strips (you can also buy pre cut chicken strips)

Take a shallow plate and sprinkle corn starch, salt and pepper ( I added a little onion powder)

Mix corn starch, salt and pepper together.

Lightly coat the chicken strips -Place them in the dish and roll them around until lightly coated. (Doesn't need to be perfect).

Place chicken strips on top of the veggies on the sheet pan.

Lightly coat chicken with any extra sauce


Cook for approximately 35-40 min. Halfway through switch the trays on the upper and lower oven racks. Also, keep an eye on the chicken because the sauce can easily burn.



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