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TERIYAKI CHICKEN CASSEROLE

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TERIYAKI CHICKEN CASSEROLE
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Prep Time: 35 mins | Cook Time: 15 mins | Total Time: 50 mins | Servings: 4-6

It is hard not to fall head over heels with this meal. Full of savoury chicken, rice, and vegetables in an outstanding teriyaki sauce. Delicious!

Ingredients

3/4 c. low-sodium soy sauce

1/2 c. water

1/4 c. brown sugar

1/2 tsp ground ginger

1/2 tsp minced garlic

2 tbsp cornstarch plus 2 tbsp water

1 lb boneless skinless chicken breasts

1 bag (12 oz.) stir-fry vegetables (broccoli, carrots, snow peas, etc.)

3 c. cooked brown or white rice

How to make Teriyaki Chicken Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: With non-stick spray, grease a 9 x 13-inch baking pan.

Step 3: In a small saucepan, combine the soy sauce, half a cup of water, brown sugar, ginger, and garlic. Cover and bring to a boil over medium heat. Once boiling, uncover and cook for another minute.

Step 4: In the meantime, whisk the corn starch with 2 tbsp water. Stir this to the sauce once boiling. Continue to cook until the sauce begins to thicken. Take out of the heat.

Step 5: In the prepared pan, place the chicken, pour a cup of the sauce over, then, place the pan in the preheated oven. Bake for about 35 minutes until cooked through. Take the pan out of the oven. Using two forks, shred the chicken.

Step 6: According to package directions, steam or cook the vegetables.

Step 7: To the casserole dish, add the cooked vegetables, cooked rice, and most of the sauce (reserving a little for later). Toss gently until combined. Bake for 15 minutes more.

Step 8: Before serving, allow the casserole to sit for at least 5 minutes. Drizzle the servings with the reserved sauce. Enjoy!

Note:

To freeze, ready the casserole until before baking, tightly cover with foil, and store in the freezer for up to 2 months. When ready to serve, thaw for 24 hours in the fridge and bake as directed.

TERIYAKI CHICKEN CASSEROLE

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3/4 c. low-sodium soy sauce
  • 1/2 c. water
  • 1/4 c. brown sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp minced garlic
  • 2 tbsp cornstarch plus 2 tbsp water
  • 1 lb boneless skinless chicken breasts
  • 1 bag (12 oz.) stir-fry vegetables (broccoli, carrots, snow peas, etc.)
  • 3 c. cooked brown or white rice
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Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: With non-stick spray, grease a 9 x 13-inch baking pan.

Step 3: In a small saucepan, combine the soy sauce, half a cup of water, brown sugar, ginger, and garlic. Cover and bring to a boil over medium heat. Once boiling, uncover and cook for another minute.

Step 4: In the meantime, whisk the corn starch with 2 tbsp water. Stir this to the sauce once boiling. Continue to cook until the sauce begins to thicken. Take out of the heat.

Step 5: In the prepared pan, place the chicken, pour a cup of the sauce over, then, place the pan in the preheated oven. Bake for about 35 minutes until cooked through. Take the pan out of the oven. Using two forks, shred the chicken.

Step 6: According to package directions, steam or cook the vegetables.

Step 7: To the casserole dish, add the cooked vegetables, cooked rice, and most of the sauce (reserving a little for later). Toss gently until combined. Bake for 15 minutes more.

Step 8: Before serving, allow the casserole to sit for at least 5 minutes. Drizzle the servings with the reserved sauce. Enjoy!

Notes

Note: To freeze, ready the casserole until before baking, tightly cover with foil, and store in the freezer for up to 2 months. When ready to serve, thaw for 24 hours in the fridge and bake as directed.