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