Teriyaki Chicken Casserole
personRecipeLibrary
Japanese Chicken recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicJapanese speedmedium
Source: TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 52772.
Provider record: TheMealDB meal 52772 · updated snapshot-d14b444a15fe4689
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 3/4 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon minced garlic
- 4 Tablespoons cornstarch
- 2 chicken breasts
- 1 (12 oz.) stir-fry vegetables
- 3 cups brown rice
Video
YouTubeDirections
- Preheat oven to 350° F. Spray a 9x13-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!