Prep Time: 35 mins | Cook Time: 15 mins | Total Time: 50 mins | Yield: 4 to 6 Servings
The sauce alone of the Teriyaki Chicken Casserole is more than enough to satisfy all your cravings today! This will surely be your favorite with just one bite!
Ingredients:
1/2 tsp ground ginger
1/2 tsp minced garlic
1 lb. boneless, skinless chicken breasts
3/4 c low-sodium soy sauce
3 c cooked brown or white rice
1/4 c brown sugar
2 tbsp cornstarch + 2 tbsp water
1 bag (12 oz) of stir-fry vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)
1/2 c water
Directions:
1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.
2. Apply cooking spray to a 9×13-inch baking pan.
3. Place a saucepan on the stove, then add ginger, garlic, soy sauce, brown sugar, and 1/2 cups of water. Stir until well blended.
4. Cover then, turn the heat to medium and allow the mixture to boil.
5. Remove the cover and let it boil for another minute.
6. In a mixing bowl, add 2 tbsp of water and cornstarch. Stir until well blended to make a slurry.
7. Pour the slurry into the pan, then stir until well blended. Simmer for about a minute or until the texture of the sauce becomes thick. Remove the pan from the stove.
8. Arrange the chicken breasts in the bottom of the prepared baking pan.
9. Add 1 cup of sauce on top of the chicken and spread it evenly.
10. Place the pan in the preheated oven and bake the chicken for about 35 minutes or until done.
11. Remove the pan from the oven, then use two forks to shred the chicken into small pieces.
12. Refer to the directions provided on the package of the veggies on how to cook them.
13. Add the cooked rice and cooked veggies into the casserole on top of the chicken.
14. Set aside a few tablespoons of the sauce for later use, then pour the rest on top of the veggies. Toss until well mixed.
15. Put the pan back into the oven and bake for another 15 minutes.
16. Remove from the oven and allow the Teriyaki Chicken Casserole to rest for a few minutes at room temperature.
17. Drizzle the reserved sauce on top of each serving.
18. Serve and enjoy!
Notes:
To Freeze:
Prepare the casserole, but do not bake. Cover it with aluminium foil, then place it inside the freezer. It can last up to 2 months. Thaw for a whole day in the fridge before baking.
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