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All Recipes Chicken

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 | Yield: 4 to 6 Servings

This is my perfect go-to-food every time I want something full-packed! It is so easy to make and very hassle-free. Enjoy!

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 + 2 Tbsp water

1 lb boneless skinless chicken breasts

1 (12 oz) bag stir-fry vegetables (can be found in the produce section of grocery stores)

3 c cooked brown or white rice

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply non-stick cooking spray in a 9×13-inch baking pan.

Step 3: Place a small saucepan on the stove and add 1/2 cup of water, soy sauce, garlic, and ginger. Stir until well mixed.

Step 4: Turn the heat to medium and bring the mixture to a boil.

Step 5: Remove the cover and cook for another minute.

Step 6: In a mixing bowl, add 2 tablespoons of water and corn starch. Stir until smooth.

Step 7: Add the mixture into the boiling sauce and stir until thick.

Step 8: Remove the saucepan from the heat.

Step 9: Arrange the chicken breasts into the greased pan and pour in 1 cup of the sauce on top.

Step 10: Place it inside the preheated oven and bake for 35 minutes or until done.

Step 11: Remove from the oven and use two forks to shred the cooked chicken.

Step 12: Refer to directions written on the package of the vegetables on how to steam or cook them.

Step 13: Add the cooked rice and cooked veggies into the pan with the shredded chicken.

Step 14: Reserve a small amount of the sauce and add in the rest over the mixture.

Step 15: Toss the mixture until well mixed.

Step 16: Put it back inside the oven and bake for another 15 minutes.

Step 17: Remove from the oven and allow it to sit at room temperature to cool for at least 5 minutes.

Step 18: Drizzle the reserved sauce on every serving. Enjoy!

Notes:

Do not bake just prepare the casserole until a baking point and cover it with foil, then put in the freezer. This can last up to two months.

When heating, allow it to thaw for 24 hours in the fridge and bake according to the directions.

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