Prep Time: 35 mins | Cook Time: 15 mins | Total Time: 50 mins | Yield: 4 to 6 Servings
I love this Teriyaki Chicken Casserole so much! Oh, man, you have got to give this recipe a try! A complete meal that will surely make your day extra special. Have a beautiful day, friends. Enjoy!
Ingredients:
1 lb. boneless skinless chicken breasts
1/2 tsp ground ginger
1/2 tsp minced garlic
1/2 c water
1/4 c brown sugar
3/4 cup low-sodium soy sauce
1 bag (12 oz.) stir-fry vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)
3 c cooked brown or white rice
2 tbsp cornstarch + 2 tbsp water (Slurry)
Directions:
1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.
2. Apply cooking spray in a 9×13-inch baking pan.
3. In a mixing bowl, add brown sugar, ginger, garlic, soy sauce, and 1/2 cup water. Stir until well mixed.
4. Transfer the mixture into a small saucepan. Place the pan on the stove and turn the heat to medium. Allow the mixture to boil.
5. Add the slurry, then stir until well blended and the texture becomes thick.
6. Arrange the chicken breasts into the prepared pan.
7. Pour 1 cup of the sauce on top of the chicken breasts and make sure they are well coated.
8. Place them inside the preheated oven and bake for about 35 minutes or until done.
9. Remove from the oven and use two forks to shred the chicken breasts into small pieces.
10. Refer to the directions provided on the package of the veggies on how to prepare them.
11. Add the cooked rice and steamed veggies to the chicken. Pour the rest of the sauce over the ingredients and toss until well combined.
12. Bake for another 15 minutes or until done.
13. Remove from the oven and let it rest for a few minutes at room temperature.
14. Drizzle more sauce on top.
15. Serve and enjoy!
Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!