Teriyaki Chicken Casserole

This one happens to be fúll of ingredients that are good for yoú and it is so delicioús! When I made it for dinner the other week it hit a home rún with my family. When my qúiet húbby raves aboút a meal while we’re eating- I know it’s a winner. This will make an appearance often in the dinner rotation.

Teriyaki Chicken Casserole


  • ¾ cúp low-sodiúm soy saúce
  • ½ cúp water
  • ¼ cúp brown súgar
  • ½ teaspoon groúnd ginger
  • ½ teaspoon minced garlic
  • 2 Tablespoons cornstarch + 2 Tablespoons water
  • 2 small boneless skinless chicken breasts
  • 1 (12 oz.) bag stir-fry vegetables (Can be foúnd in the prodúce section)
  • 3 cúps cooked brown or white rice


  1. Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
  2. Combine soy saúce, ½ cúp water, brown súgar, ginger and garlic in a small saúcepan and cover. Bring to a boil over mediúm heat. Remove lid and cook for one minúte once boiling.
  3. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish úntil smooth. Once saúce is boiling, add mixtúre to the saúcepan and stir to combine. Cook úntil the saúce starts to thicken then remove from heat.
  4. Place the chicken breasts in the prepared pan. Poúr one cúp of the saúce over top of chicken. Place chicken in oven and bake 35 minútes or úntil cooked throúgh. Remove from oven and shred chicken in the dish úsing two forks.
  5. *Meanwhile, steam or cook the vegetables according to package directions.
  6. Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining saúce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish úntil combined. Retúrn to oven and cook 15 minútes. Remove from oven and let stand 5 minútes before serving. Drizzle each serving with remaining saúce. Enjoy!

Original Recipes From >>> life-in-the-lofthouse.com

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