Description
Discover how to make a delicious Chicken Teriyaki Casserole that will satisfy your cravings with our easy-to-follow recipe. Perfect for any occasion!
Ingredients
- 3/4 cup (177 ml) soy sauce
- 1/2 cup (118 ml) water
- 1/4 cup (59 ml) brown sugar
- 1/2 teaspoon (3 ml) ground ginger
- 1/2 teaspoon (3 ml) minced garlic
- 2 tablespoons (30 ml) cornstarch + 2 tablespoons (30 ml) water
- 1 pound (454 g) boneless skinless chicken breasts
- 1 bag (340 g) refrigerated stir-fry vegetables (broccoli, carrots, snow peas, etc.) steamed
- 3 cups (720 ml) cooked white rice
Instructions
- Set your oven to 350°F and lightly coat a 9×13-inch baking dish with a non-stick spray.
- In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, ginger, and garlic. Cover and heat the mixture on medium until it begins to boil. Once boiling, uncover and let it cook for an additional minute.
- While waiting, mix the cornstarch with 2 tablespoons of water in a separate bowl until it forms a smooth paste. When the sauce is at a rolling boil, incorporate the cornstarch mixture, stirring well. Continue cooking until the sauce thickens, then turn off the heat.
- Arrange the chicken breasts in the baking dish and scatter the steamed stir-fry vegetables around them. Pour one cup of the sauce over the chicken and vegetables. Cover the dish with foil and bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F. Take the dish out of the oven and carefully remove the foil. Using two forks, shred the chicken in the dish.
- Add the cooked white rice to the dish, followed by most of the remaining sauce, saving a little to drizzle on top later. Gently mix everything together until well combined. Place the dish back in the oven for 10 minutes, or until the entire casserole is warmed through. Once done, take it out and allow it to rest for 5 minutes. Drizzle the reserved sauce over each portion before serving. Enjoy!
