Prep Time: 35 mins
Cook Time: 15 mins
Total Time: 50 mins
Yield: 4 to 6 Servings
This Teriyaki Chicken Casserole is my comfort food! It always makes me feel good in every bite! In less than an hour, you will surely have the perfect dish today! Have a beautiful day, friends. Enjoy!
3/4 c low-sodium soy sauce
1/2 c water
1/4 c brown sugar
1/2 tsp ground ginger
1/2 tsp minced garlic
2 tbsp cornstarch + 2 tbsp water
1 lb boneless skinless chicken breasts
1 bag (12 oz) 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
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 1/2 cup of water, brown sugar, ginger, garlic, and soy sauce. Stir until well mixed.
Place a saucepan on the stove and turn the heat to medium.
Add the mixture into the pan and allow it to boil. Cook for about a minute.
Dissolve cornstarch into 2 tbsp of water, then pour it into the sauce. Stir until well mixed. Allow the sauce to become thick.
Remove the pan from the heat.
Arrange the chicken breasts into the baking pan, then pour 1 cup of the sauce on top.
Place the chicken breasts 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 rice and veggies into the casserole dish. Set aside a little amount of the sauce for later use, then add the rest into the casserole dish. Toss until well mixed.
Put it back inside the oven and cook for 15 more minutes.
Remove the casserole dish from the oven and allow it to rest for a few minutes at room temperature.
Drizzle the reserved sauce on top.
Serve and enjoy!
Place any leftovers in an airtight container, then place them inside the fridge or freezer.