Prep Time: 35 mins | Cook Time: 15 mins | Total Time: 50 mins | Yield: 4 to 6 Servings
I will never get tired of recommending this recipe to my friends, and that includes you! I have listed all the things you will be needing so you just have to follow them step by step and you are good to go! Have a blessed day, everyone!
Ingredients:
1 bag (12 oz.) stir-fry vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)
½ tsp ground ginger
¼ c brown sugar
¾ cup low-sodium soy sauce
1 lb. boneless skinless chicken breasts
3 c cooked brown or white rice
2 tbsp cornstarch + 2 tbsp water (Slurry)
½ c water
½ tsp minced garlic
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in a 9×13-inch baking pan.
In a mixing bowl, add ginger, soy sauce, brown sugar, ½ cup water, and garlic. Stir until well blended.
Transfer the mixture into a small saucepan. Place the pan on the stove and turn the heat to medium. Let the mixture boil.
Add the slurry, then stir until well blended and thick. Simmer for a few minutes.
Lay the chicken breasts into the prepared pan.
Pour 1 cup of the sauce on top of the chicken breasts and spread it evenly. Make sure that they are well coated.
Place them inside the preheated oven and bake for about 35 minutes or until done.
Remove from the oven and use two forks to shred the chicken breasts into small cuts.
Refer to the directions provided on the package of the veggies on how to prepare them. Drain.
Add the cooked rice and steamed veggies to the chicken. Pour the rest of the sauce over the ingredients and toss until well blended.
Bake for another 15 minutes or until done.
Remove from the oven and leave the casserole at room temperature for a few minutes.
Drizzle more sauce on top to garnish.
Serve warm and enjoy!
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