You will be amazed by how this simple dish could make your dining experience extra special! This Teriyaki Chicken Casserole is a must-try! If you want only the best for your family, then don’t skip this recipe. Enjoy!
3 c cooked brown or white rice
1/4 c brown sugar
2 tbsp cornstarch + 2 tbsp water
1 lb. boneless, skinless chicken breasts
1/2 tsp minced garlic
1/2 c water
3/4 c low-sodium soy sauce
1 bag (12 oz.) of stir-fried vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a 9×13-inch baking pan.
Place a saucepan on the stove, then add brown sugar, soy sauce, garlic, 1/2 cup of water, and ginger. Turn the heat to medium and stir until well blended. Allow the mixture to boil.
Combine 2 tbsp of water and cornstarch in a small bowl. Add it into the pan, then stir until well incorporated. Bring the mixture to a boil until the texture becomes thick. Remove the pan from the stove.
Add the chicken breasts to the pan and arrange them in a single layer. Put the veggies around the chicken followed by 1 cup of the sauce. Cover it with foil.
Place the pan in the preheated oven and bake the casserole for about 30 minutes or until done. Remove from the oven.
Use two forks to shred the chicken breasts into small cuts.
Add the cooked rice and some of the sauce into the pan, then toss to combine.
Put it back in the oven and bake for 10 more minutes.
Remove the casserole from the oven and allow it to cool for at least 5 minutes at room temperature.
Drizzle the sauce over each serving.
Serve and enjoy!