Prep Time: 35 mins | Cook Time: 15 mins | Total Time: 50 mins | Yield: 4 to 6 Servings
I will never get tired of recommending this awesome recipe to my friends, and that includes you! You have got to give this Teriyaki Chicken Casserole a try, I’m telling you! It will be the best decision you will ever make today. Enjoy!
INGREDIENTS :
- 1/4 c brown sugar
- 3 c cooked brown or white rice
- 1/2 tsp minced garlic
- 1 lb. boneless skinless chicken breasts
- 2 tbsp cornstarch + 2 tbsp water (Slurry)
- 1/2 tsp ground ginger
- 1 bag (12 oz.) stir-fry vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)
- 3/4 cup low-sodium soy sauce
- 1/2 c water
DIRECTIONS :
- Prepare the oven and preheat to 175 degrees C or 350 degrees F.
- Apply cooking spray in a 9×13-inch baking pan.
- In a mixing bowl, add soy sauce, ginger, garlic, brown sugar, and 1/2 cup water. Stir until well blended.
- Place a pan on the stove and turn the heat to medium.
- Pour the mixture into the pan and allow it to boil.
- Add the slurry, then stir until well blended. Allow the mixture to become thick.
- Add the chicken breasts into the prepared pan and arrange them in a single layer.
- Add 1 cup of the sauce on top of the chicken breasts and spread it evenly to coat.
- Place them inside the preheated oven and bake for about 35 minutes or until done.
- Remove from the oven and use two forks to shred the chicken breasts into small pieces.
- Refer to the directions provided on the package of the veggies on how to prepare them. Drain.
- Add the cooked rice and steamed veggies into the pan with the chicken. Pour the rest of the sauce over the ingredients and toss until everything is well combined.
- Put it back inside the oven and bake for another 15 minutes or until done.
- Remove from the oven and allow it to rest for a few minutes at room temperature.
- Drizzle more sauce on top and sprinkle your preferred herbs to garnish.
- Serve warm and enjoy!
TERIYAKI CHICKEN CASSEROLE
Yield:
4-6
Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Ingredients
- 1/4 c brown sugar
- 3 c cooked brown or white rice
- 1/2 tsp minced garlic
- 1 lb. boneless skinless chicken breasts
- 2 tbsp cornstarch + 2 tbsp water (Slurry)
- 1/2 tsp ground ginger
- 1 bag (12 oz.) stir-fry vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)
- 3/4 cup low-sodium soy sauce
- 1/2 c water
Instructions
- Prepare the oven and preheat to 175 degrees C or 350 degrees F.
- Apply cooking spray in a 9×13-inch baking pan.
- In a mixing bowl, add soy sauce, ginger, garlic, brown sugar, and 1/2 cup water. Stir until well blended.
- Place a pan on the stove and turn the heat to medium.
- Pour the mixture into the pan and allow it to boil.
- Add the slurry, then stir until well blended. Allow the mixture to become thick.
- Add the chicken breasts into the prepared pan and arrange them in a single layer.
- Add 1 cup of the sauce on top of the chicken breasts and spread it evenly to coat.
- Place them inside the preheated oven and bake for about 35 minutes or until done.
- Remove from the oven and use two forks to shred the chicken breasts into small pieces.
- Refer to the directions provided on the package of the veggies on how to prepare them. Drain.
- Add the cooked rice and steamed veggies into the pan with the chicken. Pour the rest of the sauce over the ingredients and toss until everything is well combined.
- Put it back inside the oven and bake for another 15 minutes or until done.
- Remove from the oven and allow it to rest for a few minutes at room temperature.
- Drizzle more sauce on top and sprinkle your preferred herbs to garnish.
- Serve warm and enjoy!
