Name: Teriyaki Chicken Casserole
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3/4 cup soy sauce; 1/2 cup water; 1/4 cup brown sugar; 1/2 teaspoon ground ginger; 1/2 teaspoon minced garlic; 4 Tablespoons cornstarch; 2 chicken breasts; 1 (12 oz.) stir-fry vegetables; 3 cups brown rice

Chicken

4 servings

389 cal/serving

Instructions

Step 1

Preheat oven to 350°F and spray a 9x13-inch baking pan with non-stick spray

Step 2

Combine soy sauce, 1/2 cup water, brown sugar, ground ginger, and minced garlic in a small saucepan; cover and bring to a boil, then remove lid and cook 1 minute

Soy sauceWaterBrown sugarGround gingerMinced garlic

Step 3

Stir cornstarch and 2 tablespoons water in a separate dish until smooth

CornstarchWater

Step 4

Add the cornstarch mixture to the boiling sauce, stir until thickened, then remove from heat

Step 5

Place the chicken breasts in the prepared pan and pour 1 cup of the sauce over them, then bake 35 minutes or until cooked through

Chicken breasts

Step 6

Remove chicken from oven and shred in the dish using two forks

Chicken breasts

Step 7

Steam or cook the stir-fry vegetables according to package directions

Stir-fry vegetables

Step 8

Add the cooked vegetables and brown rice to the casserole dish with the shredded chicken, add most of the remaining sauce reserving a bit, and gently toss to combine

Stir-fry vegetablesBrown rice

Step 9

Return the casserole to the oven and cook 15 minutes

Step 10

Remove from oven, let stand 5 minutes, then drizzle each serving with the reserved sauce