Servings: 4-6
Teriyaki Chicken Casserole is a complete meal with savory chicken, rice, and veggies. And the teriyaki sauce binds everything together and guarantees to give this casserole outstanding flavors!
Ingredients
1 lb boneless, skinless chicken breasts
3/4 c. low-sodium soy sauce
1/2 tsp ground ginger
1/2 c. water
1/4 c. brown sugar
2 tbsp cornstarch + 2 tbsp water
1/2 tsp minced garlic
3 c. cooked brown or white rice
1 bag (12 oz. ) stir-fried vegetables (broccoli, carrots, snow peas, etc.)
How to make Teriyaki Chicken Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a non-stick spray, grease a 9 x 13-inch baking pan.
Step 2: In a small saucepan, whisk the soy sauce, half a cup of water, brown sugar, ginger, and garlic. Put the lid on and bring the mixture to a boil over medium heat. Once boiling, uncover and cook for another minute.
Step 3: In another dish, combine the cornstarch with 2 tbsp water until smooth. Stir this into the sauce once the sauce is boiling. Cook the sauce further until it begins to thicken. Then, take it off the heat.
Step 4: In the prepared pan, place the chicken breasts. All around the chicken, place the veggies. Over the chicken and veggies, pour 1 cup of the sauce. Tent the pan with foil and bake in the preheated oven for about 30 minutes or until the internal temperature of the chicken reaches 165 degrees F. Uncover and shred the chicken using two forks.
Step 5: To the casserole, add the cooked rice along with most of the remaining sauce (set aside a little of the sauce to drizzle when serving). Toss everything until blended. Continue baking for another 10 minutes or until heated through.
Step 6: Allow the casserole to stand for about 5 minutes. Before serving, drizzle with the reserved sauce. Enjoy!
Teriyaki Chicken Casserole
Ingredients
- 1 lb boneless skinless chicken breasts
- 3/4 c. low-sodium soy sauce
- 1/2 tsp ground ginger
- 1/2 c. water
- 1/4 c. brown sugar
- 2 tbsp cornstarch + 2 tbsp water
- 1/2 tsp minced garlic
- 3 c. cooked brown or white rice
- 1 bag 12 oz. stir-fried vegetables (broccoli, carrots, snow peas, etc.)
Instructions
- Prepare the oven. Preheat it to 350 degrees F. Using a non-stick spray, grease a 9 x 13-inch baking pan.
- In a small saucepan, whisk the soy sauce, half a cup of water, brown sugar, ginger, and garlic. Put the lid on and bring the mixture to a boil over medium heat. Once boiling, uncover and cook for another minute.
- In another dish, combine the cornstarch with 2 tbsp water until smooth. Stir this into the sauce once the sauce is boiling. Cook the sauce further until it begins to thicken. Then, take it off the heat.
- In the prepared pan, place the chicken breasts. All around the chicken, place the veggies. Over the chicken and veggies, pour 1 cup of the sauce. Tent the pan with foil and bake in the preheated oven for about 30 minutes or until the internal temperature of the chicken reaches 165 degrees F. Uncover and shred the chicken using two forks.
- To the casserole, add the cooked rice along with most of the remaining sauce (set aside a little of the sauce to drizzle when serving). Toss everything until blended. Continue baking for another 10 minutes or until heated through.
- Allow the casserole to stand for about 5 minutes. Before serving, drizzle with the reserved sauce. Enjoy!
