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 awesome recipe to my friends, and that includes you! You have got to give this Teriyaki Chicken Casserole a try, I’m telling you! It will be the best decision you will ever make today. Enjoy!
1/4 c brown sugar
3 c cooked brown or white rice
1/2 tsp minced garlic
1 lb. boneless skinless chicken breasts
2 tbsp cornstarch + 2 tbsp water (Slurry)
1/2 tsp ground ginger
1 bag (12 oz.) stir-fry vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)
3/4 cup low-sodium soy sauce
1/2 c water
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 soy sauce, ginger, garlic, brown sugar, and 1/2 cup water. Stir until well blended.
Place a pan on the stove and turn the heat to medium.
Pour the mixture into the pan and allow it to boil.
Add the slurry, then stir until well blended. Allow the mixture to become thick.
Add the chicken breasts into the prepared pan and arrange them in a single layer.
Add 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 into small pieces.
Refer to the directions provided on the package of the veggies on how to prepare them. Drain.
Add the cooked rice and steamed veggies into the pan with the chicken. Pour the rest of the sauce over the ingredients and toss until everything is well combined.
Put it back inside the oven and bake for another 15 minutes or until done.
Remove from the oven and allow it to rest for a few minutes at room temperature.
Drizzle more sauce on top and sprinkle your preferred herbs to garnish.
Serve warm and enjoy!
Place any leftovers in an airtight container, then place them inside the freezer. They can last up to 2 months.