Prep Time: 35 mins | Cook Time: 15 mins | Total Time: 50 mins | Yield: 4 to 6 Servings
If you are looking for a new and easy recipe to try today, then you have got to consider this Teriyaki Chicken Casserole! Oh, man, you are so in for a treat! Just follow these steps, and you are good to go. Have a beautiful day, friends. Enjoy!
Ingredients:
¾ c low-sodium soy sauce
½ c water
¼ c brown sugar
½ tsp ground ginger
½ tsp minced garlic
2 tbsp cornstarch + 2 tbsp water
1-pound boneless skinless chicken breasts
1 bag (12 ounces) stir-fry vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)
3 c cooked brown or white rice
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in a 9×13-inch baking pan.
Place a saucepan on the stove, then add the garlic, brown sugar, ginger, soy sauce, and ½ cup of water. Stir until well mixed.
Turn the heat to medium and allow the mixture to boil.
In a mixing bowl, add 2 tbsp of water and cornstarch. Stir until well mixed.
Pour the mixture into the sauce and stir until well mixed. Allow it to boil and become thick.
Remove the saucepan from the heat.
Arrange the chicken breasts onto the greased pan.
Pour a cup of the sauce over the chicken breasts.
Put them inside the preheated oven and bake for about 35 minutes or until done.
Remove the chicken breasts from the oven and use two forks to shred them into small pieces.
Refer to the directions provided on the package of the veggies on how to cook them.
Add the cooked veggies and cooked rice into the pan with the chicken.
Pour the rest of the sauce on top and toss until everything is well coated.
Bake for another 15 minutes. Remove from the oven and allow it to rest for at least 5 minutes at room temperature.
Serve and enjoy!
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