Teriyaki Chicken and Rice Bake Recipe for Easy Dinners - Perfect Savory 450

Ingredients

• 1 1/2 pounds (680 grams) boneless, skinless chicken thighs or breasts
• 1 cup (240 milliliters) long-grain white rice, uncooked
• 2 cups (480 milliliters) low-sodium chicken broth
• 1 cup (240 milliliters) frozen peas and carrots
• 1/2 cup (120 milliliters) low-sodium soy sauce
• 1/4 cup (60 milliliters) honey or brown sugar
• 2 tbsps (30 milliliters) rice vinegar
• 2 tbsps (30 milliliters) water
• 1 tbsp (15 milliliters) cornstarch
• 2 tsps (10 milliliters) sesame oil
• 2 cloves garlic, minced
• 1 tsp (5 milliliters) fresh ginger, grated
• 1/2 tsp (2.5 milliliters) salt
• 1/4 tsp (1.25 milliliters) black pepper
• 2 green onions, sliced
• Sesame seeds