Teriyaki Chicken in a Dutch Oven

Succulent chicken in a thick, sweet soy sauce with vegetables and rice — a simple Japanese dish baked in the oven that surprises with its depth of flavor.

Ingredients

• 180 ml soy sauce
• 120 ml water
• 60 g brown sugar
• 0.5 tsp ground ginger
• 0.5 tsp garlic, minced
• 4 tbsp cornstarch
• 2 pcs chicken breasts
• 400 g vegetables for sautéing (broccoli, carrot, bell pepper)
• 720 ml cooked brown rice

Instructions

1. Preheat the oven to 175°C. Take a baking dish approximately 23×33 cm in size and lightly coat it with oil or cooking spray.
2. In a small saucepan, combine the soy sauce, water, brown sugar, ground ginger, and garlic. Cover with a lid and bring to a boil over medium heat. Remove the lid and boil for another minute.
3. In a separate bowl, mix the cornstarch with 2 tablespoons of water until smooth. Once the sauce comes to a boil, pour in the cornstarch mixture and stir constantly until the sauce thickens. Remove from heat.
4. Place the chicken breasts in the prepared baking dish. Pour one cup of sauce over them. Place in the oven and bake for 35 minutes until the chicken is cooked through. Remove the dish from the oven and shred the chicken directly in the dish using two forks.
5. While the chicken is cooking, boil or sauté the vegetables according to package instructions until tender-crisp.
6. Add the cooked vegetables and rice to the chicken in the baking dish. Pour in most of the remaining sauce, reserving a little for serving. Gently toss everything together in the dish with a spatula to distribute the ingredients evenly. Return the dish to the oven for 15 minutes. Remove and let stand for 5 minutes, then serve each portion drizzled with the remaining sauce.