Prep Time: 35 mins | Cook Time: 15 mins | Total Time: 50 mins | Servings: 4 to 6
Teriyaki is one of my fave meals of all time! And this Teriyaki Chicken Casserole is nothing but flavorful packed with savoury chicken, rice, and vegetables. And do not forget the teriyaki sauce as it completes everything and gives an outstanding flavour to this amazing dish!
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 bag (12 oz.) stir-fry vegetables (broccoli, carrots, snow peas, etc.)
3 c. cooked brown or white rice
How to make Teriyaki Chicken Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F. And using a nonstick spray, grease a 9 x 13-inch baking pan.
Step 2: In a small saucepan, whisk the soy sauce with half a cup of water, brown sugar, ginger, and garlic. Put the lid on and bring this to a boil over medium heat. Uncover once boiling and continue to cook for another minute.
Step 3: In the meantime, in a separate dish, whisk the cornstarch with 2 tbsp water until smooth. Add this to the saucepan once the sauce is boiling, stirring to mix. Continue to cook until the sauce begins to thicken.
Step 4: Remove the skillet from the heat when done.
Step 5: In the prepared pan, place the chicken breasts. Over the chicken, pour a cup of the sauce. Bake the chicken in the preheated oven for about 35 minutes or until cooked through. When done, remove the chicken from the oven, then shred with two forks.
Step 6: While the chicken is baking, steam or cook the veggies following the package directions.
Step 7: To the casserole with the chicken, add the cooked veggies and rice. Pour the remaining sauce on top, setting a little sauce aside. Gently toss everything until mixed. Place back in the oven and resume cooking for another 15 minutes. When done, remove from the oven and allow the dish to stand for at least 5 minutes before serving.
Step 8: Drizzle the top of the casserole with the reserved sauce. Enjoy!
Notes:
You can freeze this casserole. Prep it until before baking. Tightly cover the pan using foil and store in the freezer for up to 2 months. You can also use foil disposable pans. Thaw the casserole in the fridge overnight, then bake as directed.
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 bag (12 oz.) stir-fry vegetables (broccoli, carrots, snow peas, etc.)
- 3 c. cooked brown or white rice
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. And using a nonstick spray, grease a 9 x 13-inch baking pan.
Step 2: In a small saucepan, whisk the soy sauce with half a cup of water, brown sugar, ginger, and garlic. Put the lid on and bring this to a boil over medium heat. Uncover once boiling and continue to cook for another minute.
Step 3: In the meantime, in a separate dish, whisk the cornstarch with 2 tbsp water until smooth. Add this to the saucepan once the sauce is boiling, stirring to mix. Continue to cook until the sauce begins to thicken.
Step 4: Remove the skillet from the heat when done.
Step 5: In the prepared pan, place the chicken breasts. Over the chicken, pour a cup of the sauce. Bake the chicken in the preheated oven for about 35 minutes or until cooked through. When done, remove the chicken from the oven, then shred with two forks.
Step 6: While the chicken is baking, steam or cook the veggies following the package directions.
Step 7: To the casserole with the chicken, add the cooked veggies and rice. Pour the remaining sauce on top, setting a little sauce aside. Gently toss everything until mixed. Place back in the oven and resume cooking for another 15 minutes. When done, remove from the oven and allow the dish to stand for at least 5 minutes before serving.
Step 8: Drizzle the top of the casserole with the reserved sauce. Enjoy!
Notes
You can freeze this casserole. Prep it until before baking. Tightly cover the pan using foil and store in the freezer for up to 2 months. You can also use foil disposable pans. Thaw the casserole in the fridge overnight, then bake as directed.
