Teriyaki Chicken Casserole
Prepare your
favorite Chinese takeaways in a different way: cooked in a pan with an
assortment of vegetables and fried rice.
Ingredients
- ¼ cup brown sugar
- ½ teaspoon minced garlic
- ½ cup water
- 2 small boneless skinless chicken breasts
- ½ teaspoon ground ginger
- 3 cups cooked brown or white rice
- ¾ cup low-sodium soy sauce
- 2 Tablespoons cornstarch + 2 Tablespoons water
- 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
Instructions
First, Preheat
the oven to 350 ° F. Spray a 9 x 13-inch baking dish with a nonstick spray.
Then, Mix
the soy sauce, ½ cup of water, brown sugar, ginger and garlic in a small
saucepan and cover. Bring to a boil over medium heat. Remove the lid and cook
for a minute to boil.
Meanwhile,
mix cornstarch and 2 tablespoons water in a separate dish until smooth. Once
the sauce is boiled, add the mixture to the pan and mix. Cook until sauce
begins to thicken and remove from heat.
Place the
chicken breasts in the prepared dish. Pour a cup of sauce on the chicken. Place
the chicken in the oven and bake for 35 minutes or until well cooked. Remove
from the oven and shred the chicken in the dish using two forks.
Meanwhile,
steam or steam vegetables as directed on package.
Add the
cooked vegetables and the cooked rice to the casserole with the chicken. Add
most of the remaining sauce by reserving a little to water when serving. Mix
gently in the pan until everything is well mixed. Put back in the oven and cook
for 15 minutes. Remove from oven and let stand 5 minutes before serving.
Sprinkle each portion of the remaining sauce. Happy Cooking Time.
