Teriyaki Chicken Casserole
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 lb chicken breasts
- 12 oz (1 bag) stir-fry vegetables (broccoli, carrots, snow peas, etc.)
- 1½ C rice
Directions
- Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.
- Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
- Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
- Place the chicken breasts in the prepared pan. Then place the veggies all around the chicken breasts. Pour one cup of the sauce over top of chicken and veggies. Cover pan with foil and bake for 30 minutes or until internal temperature of chicken reaches 165 degrees F. Remove from oven. Carefully remove foil and shred chicken while still in the dish, using two forks.
- Once the chicken is in the oven, make the rice in the rice cooker.
- Add the cooked rice to the casserole dish. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together until combined. Return to oven and cook 10 minutes or until everything is heated through. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce.