Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 4 Servings
This Teriyaki Chicken and Rice Casserole is a complete meal that you will surely love! In just an hour, you and your family can enjoy this luscious dinner. Try it now!
Ingredients:
1 ½-pounds boneless, skinless chicken breasts
¾ tsp ground ginger
⅓ c packed brown sugar
1 tsp olive oil
½ c water
¾ c low sodium soy sauce
½ tsp minced garlic
3 c cooked brown rice
1 c drained canned pineapple tidbits or chunks, packed in juice or with no added sugar
2 tbsp cornstarch
2 tbsp water
32 ounces frozen mixed vegetables, un-sauced stir fry, or Asian varieties that only include zero-point veggies
1 tbsp honey
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
In a small saucepan, add olive oil, brown sugar, honey, soy sauce, ½ cup water, garlic, and ginger. Stir until well blended.
Place the saucepan on the stove and turn the heat to medium. Cover and allow the mixture to boil.
Remove the cover, then let it boil for one more minute.
Add slurry, then stir until well blended. Simmer the mixture for a few minutes until thick. Remove the pan from the stove.
Add the chicken breasts into a casserole dish, then pour 1 cup of the sauce on top.
Place the dish inside the preheated oven and bake the chicken for about 30 minutes. Shred the chicken into small pieces with two forks.
Refer to the directions provided on the package of the frozen veggies on how to cook them.
Put the rice, veggies, and pineapple into the casserole dish with the chicken.
Pour the rest of the sauce over the ingredients. Set aside some of it for later use. Stir everything until well blended.
Put the casserole dish back in the oven and bake for another 15 minutes or until done.
Remove from the oven, then drizzle the reserved sauce on top.
Serve right away. Enjoy!
Nutrition Facts:
Calories: 321Kcl, carbs: 43g, sugar: 18g, fat: 3g, saturated fat: 1g, Protein: 26g, fiber: 4g