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Originally from Themealdb
Teriyaki Chicken Casserole
Japanese chicken dish from TheMealDB, the open recipe collection.
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Ingredients
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0.75 cup
soy sauce
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0.5 cup
water
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0.25 cup
brown sugar
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0.5 teaspoon
ground ginger
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0.5 teaspoon
minced garlic
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4 Tablespoons
cornstarch
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2
chicken breasts
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1 (12 oz.)
stir-fry vegetables
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3 cups
brown rice
Method
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1
Preheat oven to 350° F.
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2
Spray a 9x13-inch baking pan with non-stick spray.
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3
Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover.
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4
Bring to a boil over medium heat.
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5
Remove lid and cook for one minute once boiling.
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6
Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth.
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7
Once sauce is boiling, add mixture to the saucepan and stir to combine.
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8
Cook until the sauce starts to thicken then remove from heat.
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9
Place the chicken breasts in the prepared pan.
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10
Pour one cup of the sauce over top of chicken.
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11
Place chicken in oven and bake 35 minutes or until cooked through.
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12
Remove from oven and shred chicken in the dish using two forks. *Meanwhile, steam or cook the vegetables according to package directions.
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13
Add the cooked vegetables and rice to the casserole dish with the chicken.
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14
Add most of the remaining sauce, reserving a bit to drizzle over the top when serving.
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15
Gently toss everything together in the casserole dish until combined.
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16
Return to oven and cook 15 minutes.
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17
Remove from oven and let stand 5 minutes before serving.
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18
Drizzle each serving with remaining sauce.
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19
Enjoy!
