Priscilla's Teriyaki Chicken Casserole
This casserole is a wonderful way to have all your favorite ingredients for a teriyaki chicken meal in one dish! I have made this many times and I am again this week. It makes a large serving divided into 6 servings and is approximately 331 calories with 31 grams protein! I eat a half serving and am fully satisfied!
Cook time: 50 minutes
Yield: 6
Calories: 331
Ingredients:
Sauce:
3/4 cup low sodium soy sauce
1/2 water
1/4 cup brown sugar
1 tbsp fresh minced ginger (see note)
3/4 tsp minced garlic
2 tbsp cornstarch
2 tbsp water
Casserole:
1 1/2 pound boneless skinless chicken breast, cut in half to make tenders
12 oz Mixed Vegetables, any variety (see note)
3 cups cooked brown rice (see note)
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9x13 or 4 quart casserole dish with cooking spray.
2. In a small saucepan, mix the soy sauce, water, brown sugar, ginger, and garlic. Cover. Bring to a boil over medium heat. While waiting, stir together the corn starch and 2 tbsp water in a small bowl. Once the sauce starts boiling, remove the lid; add the cornstarch mixture to the sauce and stir well. Cook until the sauce starts to thicken, about one minute. Remove from heat.
3. Place the chicken breasts in the casserole dish. Pour one cup of the sauce on the chicken. Bake in the oven for about 35 minutes, or until internal temp is 165 degrees with a thermometer.
4. While that is baking, steam or cook the vegetables and rice according to the package directions. Remember brown rice takes more time to cook.
5. Remove from oven and shred the chicken in the casserole dish using 2 forks. You also can cut strips if you prefer that to shredded chicken.
6. Add the cooked vegetables and cooked rice to the dish. Add the remaining sauce. Mix by folding the ingredients together til everything is mixed throughout the dish. Bake for another 15 minutes. Remove from oven and let stand for 5 minutes before serving. Enjoy!
Notes:
You can substitute ground ginger for minced ginger if you do not have any in your fridge. Use 1/2 teaspoon ground ginger in place of the minced ginger if needed.
The mixed vegetables for this can be anything you have on hand, fresh or frozen. Just be sure to precook them while the chicken is baking. Stir fry vegetables are more commonly used, but I made mine with what I had on hand the day I took the pictures.
You can make with brown rice but white rice can be substituted if that is what you have. Just allow for the difference in cook time.
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