Yield: 4 to 6 Servings
This Teriyaki Chicken is one of my favorite casseroles to cook! It is just truly amazing! With simple ingredients and easy steps, this might just be the perfect recipe for you! This is total comfort food for the whole family. Enjoy!
Ingredients:
1/2 tsp ground ginger
1/2 tsp minced garlic
1/4 c brown sugar
1 bag (12 oz.) stir-fry vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)
3/4 c low-sodium soy sauce
1/2 c water
3 c cooked brown or white rice
1 lb. boneless, skinless chicken breasts
2 tbsp cornstarch + 2 tbsp water
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a 9×13-inch baking pan.
Place a saucepan on the stove and turn the heat to medium. Add 1/2 cup of water, garlic, soy sauce, ginger, and brown sugar.
Stir until well blended. Cover with the lid and allow the mixture to boil.
Remove the lid, then add the slurry (cornstarch and water mixture) until well blended. Simmer for a few minutes until the texture becomes thick. Remove the pan from the stove.
Lay the chicken breasts on top of the mixture in the pan. Arrange the vegetables around the chicken.
Add 1 cup of sauce on top of the veggies and chicken in the pan, then cover it with foil.
Place the pan in the preheated oven and bake for about 30 minutes or until done.
Remove the pan from the oven, then use two forks to shred the chicken breasts into small pieces. Set aside a bit of the sauce for later use.
Add the cooked rice, then toss everything until well combined. Bake for 10 more minutes.
Remove the Teriyaki Chicken Casserole from the oven and let it rest for at least 5 minutes. Dish out!
Drizzle the reserved sauce over each serving.
Serve and enjoy!
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