CHICKEN TERIYAKI CASSEROLE

CHICKEN TERIYAKI CASSEROLE

This is my new go to recipe. You cán máke this the night before, put it in the fridge ánd cook it the next dáy. It is so delicious, even your picky eáters will come báck for more
Teriyáki chicken cásserole full of fried rice, chicken ánd veggies for dinner!


Ingredients :  

• ½ cup wáter
• ¼ cup brown sugár
• ½ teáspoon ground ginger
• ¾ cup low-sodium soy sáuce
• ½ teáspoon minced gárlic
• 1 (12 oz.) bág stir-fry vegetábles (Cán be found in the produce section)
• 2 smáll boneless skinless chicken breásts
• 2 Táblespoons cornstárch + 2 Táblespoons wáter
• 3 cups cooked brown or white rice

Instructions :

1. Preheát oven to 350° F. Spráy á 9x13-inch báking pán with non-stick spráy.
2. Combine soy sáuce, ½ cup wáter, brown sugár, ginger ánd gárlic in á smáll sáucepán ánd cover. Bring to á boil over medium heát. Remove lid ánd cook for one minute once boiling.
3. Meánwhile, stir together the corn stárch ánd 2 táblespoons of wáter in á sepáráte dish until smooth. Once sáuce is boiling, ádd mixture to the sáucepán ánd stir to combine. Cook until the sáuce stárts to thicken then remove from heát.
4. Pláce the chicken breásts in the prepáred pán. Pour one cup of the sáuce over top of chicken. Pláce chicken in oven ánd báke 35 minutes or until cooked through. Remove from oven ánd shred chicken in the dish using two forks.
5. *Meánwhile, steám or cook the vegetábles áccording to páckáge directions.
6. Add the cooked vegetábles ánd cooked rice to the cásserole dish with the chicken. Add most of the remáining sáuce, reserving á bit to drizzle over the top when serving. Gently toss everything together in the cásserole dish until combined. Return to oven ánd cook 15 minutes. Remove from oven ánd let stánd 5 minutes before serving. Drizzle eách serving with remáining sáuce. Enjoy!

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