Teriyaki Chicken Casserole
Prepare your favorite Chinese dish in a different way: cooked in a pan with assorted vegetables and fried rice. Perfect for leftovers!
Ingredients
- 1/2 cup water
- 1/2 teaspoon minced garlic
- 1/4 cup brown sugar
- 2 Tablespoons cornstarch + 2 Tablespoons water
- 1 12 oz. bag stir-fry vegetables (Can be found in the produce section)
- 1/2 teaspoon ground ginger
- 3 cups cooked brown or white rice
- 3/4 cup low-sodium soy sauce
- 2 small boneless skinless chicken breasts
Instructions
First, preheat oven to 350 ° F. Spray 9 x 13-inch cake pan with nonstick spray.
Then, combine 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 cover and cook for one minute when boiling.
Meanwhile, mix the cornstarch and 2 tablespoons of water in a separate dish until smooth. Once the sauce is boiling, add the mixture to the pan and stir to combine. Cook until the sauce thickens then remove from the heat.
Place the chicken breasts in the prepared pan. Pour a cup of sauce over the chicken. Place the chicken in the oven and cook for 35 minutes or until it is cooked through. Remove from the oven and grate the chicken in the dish using two forks.
* Meanwhile, steam or cook the vegetables according to the directions on the package.
Add the cooked vegetables and the cooked rice to the pan with the chicken. Add most of the remaining sauce, reserving a little to drizzle over the top when serving. Gently mix everything in the dish until it is combined. Return to oven and bake for 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with the remaining sauce. Happy Cooking Time.
