Prep Time: 35 mins | Cook Time: 15 mins | Total Time: 50 mins | Yield: 4 to 6 Servings
Easy, simple, and delicious! These three words best describe my experience with this spectacular dish! This Teriyaki Chicken Casserole is what you just might need today! Oh, man, you have got to give this one a try! Just follow these simple steps for they will guide you to perfection. Enjoy!
Ingredients:
1 lb. boneless skinless chicken breasts
½ tsp ground ginger
3 c cooked brown or white rice
¼ c brown sugar
1 bag (12 oz.) stir-fry vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)
½ tsp minced garlic
½ c water
2 tbsp cornstarch + 2 tbsp water (Slurry)
¾ cup low-sodium soy sauce
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 brown sugar, ginger, soy sauce, garlic, and ½ cup water. Stir until well mixed.
Place a pan on the stove and turn the heat to medium.
Add the mixture into the pan and allow it to boil.
Add the slurry, then stir until well blended. Simmer for a few minutes until the texture becomes thick.
Lay the chicken breasts into the prepared pan.
Pour 1 cup of the sauce on top of the chicken breasts and spread it evenly to coat.
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.
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 pan with the chicken. Pour the rest of the sauce over the ingredients and toss until well mixed.
Bake for another 15 minutes or until done.
Remove from the oven and leave the casserole at room temperature for a few minutes to incorporate all the flavours.
Drizzle more sauce on top to garnish.
Serve warm and enjoy!
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