Teriyaki Chicken Casserole
User Reviews
4.9
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Servings
4
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Course
Main Course, Dinner, Others
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Cuisine
American
Teriyaki Chicken Casserole
Description
Teriyaki Chicken Casserole starts with a sauce combining low-sodium soy sauce, water, brown sugar, ground ginger, and minced garlic. The sauce is brought to a boil and thickened by adding a cornstarch slurry. Chicken breasts are placed in a baking dish surrounded by steamed vegetables including broccoli, carrots, and snow peas, then topped with part of the sauce and baked until the chicken reaches a safe internal temperature.
After baking, the chicken is shredded directly in the dish to mix more thoroughly with vegetables and sauce. Cooked rice is folded in with most of the remaining sauce, creating a well-integrated casserole with tender chicken and crisp-tender vegetables. A final drizzle of sauce enhances flavor and moisture.
This casserole provides a complete meal with protein, vegetables, and grains combined in one dish. It yields four servings and includes nutrition info to guide portioning.
Ingredients
- 3/4 cup soy sauce low-sodium
- 1/2 cup water
- 1/4 cup brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic minced
- 2 Tablespoons cornstarch + 2 tablespoons water
- 1 pound chicken breast boneless skinless
- 1 bag (12 ounces) broccoli steamed, refrigerated, stir-fry, etc
- 1 bag (12 ounces) carrot
- 1 bag (12 ounces) snow pea
- 3 cups rice cooked, brown or white
Instructions
- Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
- Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
- Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
- Place the chicken breasts in the prepared pan. Then place the steamed veggies all around the chicken breasts. Pour one cup of the sauce over top of chicken and veggies. Cover pan with foil and bake for 30 minutes or until internal temperature of chicken reaches 165 degrees F. Remove from oven. Carefully remove foil and shred chicken while still in the dish, using two forks.
- Add the cooked rice to the casserole dish. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together until combined. Return to oven and cook 10 minutes or until everything is heated through. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!
Notes
- Recipe yields 4 servings with about 464 calories each.
User Reviews
Overall Rating
4.9
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