Teriyaki Chicken Bake

Teriyaki Chicken Bake

Ingredients:

4 to 6 large chicken thighs

3/4 cup apple cider vinegar

1 1/2 cups soy sauce

1 green pepper, chopped

1 (8-ounce) can sliced water chestnuts

1/4 cup sliced green onions

4 large carrots, sliced in half

1 large head broccoli, cut in chunks

Hot cooked rice

Directions:

Put chicken in large casserole dish. Pour over vinegar and soy sauce.Tuck green pepper and chestnuts around chicken and under sauce, to absorb flavor.

Bake at 350°F (175°C) for 45 minutes. Add carrots and broccoli to sauce, sprinkle with green onions; cover and return to oven and bake additional 20 minutes or until vegetables are tender. Serve over hot cooked rice.

Makes 4 to 6 servings.