Teriyaki chicken casserole — shredded chicken baked in a sweet-savoury homemade teriyaki sauce, tossed with stir-fry vegetables and brown rice. A comforting, family-friendly bake.
- 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
Tags:
Meat CasseroleVideo
Preparation
- Preheat the oven to 350°F and spray a 9x13-inch baking pan with non-stick spray.
- Combine the soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to the boil over medium heat, then remove the lid and cook for one minute once boiling.
- Meanwhile, stir together the cornstarch and 2 tablespoons water in a separate dish until smooth. Once the sauce is boiling, add the mixture and stir to combine. Cook until the sauce starts to thicken, then remove from the heat.
- Place the chicken breasts in the prepared pan and pour one cup of the sauce over the top. Bake for 35 minutes, or until cooked through, then remove and shred the chicken in the dish using two forks.
- Meanwhile, steam or cook the vegetables according to the package directions.
- Add the cooked vegetables and rice to the dish with the chicken, along with most of the remaining sauce (reserving a bit to drizzle over when serving). Gently toss everything together, return to the oven, and cook 15 minutes. Let stand 5 minutes before serving, drizzling each serving with the reserved sauce.
