Teriyaki Chicken Casserole is full of savory chicken, rice and vegetables. The teriyaki sauce gives it outstanding flavor. This delicious meal is one your family will love! One of the best parts of having a house (aside from no longer needing to store my pots and pans underneath the bed) is hosting friends for impromptu dinners. As my girlfriends will tell you, if you stop by after work for a quick drink but linger past 6:30 p.m., I will attempt to feed you. Most recently, this Teriyaki Chicken Casserole has been my dinner bait of choice. One whiff of the juicy chicken, crisp veggies, and rice baking together in a sticky homemade teriyaki sauce, and my pal immediately decided to stay. I know, this is kind of like a souped up fried rice, but I’m still calling it a casserole since we are adding in a few extras. I love this fried rice recipe with the ham in it (if you haven’t already, you’re going to want to read this post because there’s a secret to making perfect fried rice). The easiest dinner to throw together…..Baked Teriyaki Chicken Casserole is a dump and bake meal that requires no precooking of ingredients. Simply mix everything together, top with chicken and teriyaki sauce, bake and enjoy! This is one weeknight dinner recipe that gets a thumbs up from the entire family.
INGREDIENTS :
3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 Tablespoons cornstarch + 2 Tablespoons water
2 small boneless skinless chicken breasts
1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
3 cups cooked brown or white rice.
INSTRUCTIONS :
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. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
*Meanwhile, steam or cook the vegetables according to package directions.
Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!
Source:allrecipes.com