TERIYAKI CHICKEN CASSEROLE
Are you looking for a quick and easy dinner that’s packed with flavor? Look no further than our Teriyaki Chicken Casserole! This delicious dish is perfect for busy weeknights, and it's sure to become a family favorite.
Ingredients
- 3/4 cup low-sodium soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon minced garlic
- 2 Tablespoons cornstarch +2 Tablespoons water
- 1- pound breasts of boneless skinless chicken breasts
- 1 bag 12 ounces, stir-fry vegetables (broccoli and carrots, snowpeas, etc.). These can be found at the produce section in grocery stores.
- 3 cups white or brown rice
Instructions
- Pre-heat oven to 350°F. Spray a 9x13-inch baking dish with non-stick spray.
- In a small saucepan, combine soy sauce, half cup water, brown sugar and ginger. Cover with a lid. Bring to boil on medium heat. Once boiling, remove the lid and let it cook for 1 minute.
- In a separate bowl, combine the corn starch with 2 tablespoons water until smooth. Mix the mixture in a saucepan until it boils. Stir to combine. Let the sauce thicken for a few minutes before removing from heat.
- Place the breasts of chicken in the pan. Place the vegetables around the chicken breasts. Sprinkle one cup of sauce on top of the chicken and vegetables. Bake for 30 minutes, or until the internal temperature of the chicken reaches 160 degrees F. Cover the pan with foil. Use two forks to carefully remove foil from the pan and shred the chicken.
- Add the rice to the casserole dish. Pour most of the sauce over the rice. Mix everything until well combined. Cook for 10 minutes, or until all ingredients are heated through. Let cool in the oven for 5 minutes before removing. Dollop the remaining sauce on each serving. Enjoy!
