Teriyaki Chicken Casserole
Description
You and your family will love this delicious casserole that's full of healthy ingredients, with fresh stir-fry veggies, rice and chicken.
Ingredients
3/4 c. low-sodium soy sauce
1/2 c. water
1/4 c. brown sugar
1/2 t. ground ginger
1/2 t. minced garlic
2 T. corn starch plus 2 T. COLD water
1 lb. boneless, skinless chicken breasts
12 oz. bag stir-fry vegetables (broccoli, carrots, snow peas, etc.) (found in the produce section of grocery stores)
3 c. cooked brown or white rice
Directions
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Preheat oven to 350 degrees F. Spray a 9×13 inch baking dish with non-stick cooking spray.
Combine soy sauce, 1/2 c. water, brown sugar, ginger and garlic in a small saucepan; cover; bring to a boil over medium heat. Remove lid; cook for 1 minute once boiling.
Meanwhile, use a fork to stir together the corn starch and 2 T. COLD water in a separate dish until smooth. Once the sauce is boiling, add this mixture to the saucepan; stir to combine. Cook until the sauce starts to thicken; remove from heat.
Place the chicken breasts in the prepared pan; place the vegetables all around the chicken. Pour 1 c. sauce over the top of chicken and vegetables. Cover the pan with aluminum foil. Bake 30 minutes or until internal temperature of chicken reaches 165 degrees F. Remove from oven.
Carefully remove aluminum foil. Use 2 forks to shred the chicken while still in the pan.
Add the cooked rice to the casserole dish; add most of the remaining sauce, setting aside a little to drizzle over the top when serving.
Toss everything together until combined. Return to oven. Bake 10 minutes or until heated through. Remove from oven. Let stand 5 minutes.
Serve, drizzled with remaining sauce.
4-6 servings