Simple65min

Teriyaki Chicken Casserole

Name: Teriyaki Chicken Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Ingredients: 0.75 cups Soy Sauce; 0.50 cups Water; 0.25 cups Brown Sugar; 0.50 teaspoons Ground Ginger; 0.50 teaspoons Minced Garlic; 4.00 tablespoons Cornstarch; 2.00 pieces Chicken Breast; 1.00 pieces Stir-fry Vegetables; 3.00 cups Brown Rice

Chicken dish from Japanese cuisine

Ísabella Marín

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Contains:Soy

Ingredients

Adjust servings

¾ cups
soy sauce
½ cups
water
¼ cups
brown sugar
½ tsp
ground ginger
½ tsp
minced garlic
4 tbsp
cornstarch
2
chicken breast
1
stir-fry vegetables
3 cups
brown rice

Instructions

0/6 done

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!.