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A healthier take on a classic- bake it on a disposable cookie sheet, and no mess to clean up!
1 and 1/2 pounds chicken fingers
1 (24-ounce) package frozen broccoli, defrosted (or you can swap for fresh)
1/4 cup soy sauce
1/4 cup Haddar Teriyaki Sauce
1/4 cup Heaven & Earth Ketchup
1/4 cup light brown sugar
1 heaping tablespoon toasted sesame oil
1 cube Gefen Frozen Ginger
sesame seeds, for garnish
Place the chicken fingers in a bag with the teriyaki sauce, soy sauce, brown sugar, ginger, ketchup, and toasted sesame oil. Marinate in the fridge for a day or overnight.
Preheat the oven to 400 degrees Fahrenheit.
Spray a baking sheet. Pour the chicken and marinade on the baking sheet. Add the broccoli and mix together to spread out evenly.
Spray a thin coat of cooking spray over the contents of the baking sheet. Sprinkle sesame seeds over the top. Bake uncovered at 400 for about 30 minutes. Serve over rice or quinoa. Enjoy!
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