Yield: 4 to 6 Servings
This Teriyaki Chicken Casserole is simply the best! This is loaded with spectacular flavors that everyone is going to love! The sauce is my favorite because it completes every bite! You are so in for a treat. Enjoy!
Ingredients:
1 lb. boneless, skinless chicken breasts
1 bag (12 oz.) of stir-fry vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)
¾ c low-sodium soy sauce
3 c cooked brown or white rice
¼ c brown sugar
2 tbsp cornstarch + 2 tbsp water
½ tsp minced garlic
½ c water
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray to a 9×13-inch baking pan.
In a saucepan, add garlic, soy sauce, ginger, ½ cup water, and brown sugar. Stir everything until well blended.
Place the saucepan on the stove and turn the heat to medium. Allow the mixture to boil.
Combine 2 tbsp of water and cornstarch, then pour it into the pan and stir until well blended. Let it boil again and allow the texture to become thick. Remove the pan from the stove.
Add the chicken breasts into the prepared pan. Arrange the vegetables around the chicken.
Add 1 cup of the sauce over the chicken and vegetables.
Cover the entire pan with aluminium foil, then place it in the preheated oven. Bake for about 30 minutes or until done.
Remove the pan from the oven, then use two forks to shred the chicken breasts into small pieces.
Put the cooked rice and the rest of the sauce into the dish, then toss everything until well incorporated. Bake for another 10 minutes.
Remove from the oven and allow it to rest for a few minutes at room temperature.
Serve and enjoy!