Description
A delicious and easy-to-make Teriyaki Chicken Casserole that’s perfect for family dinners.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts (approximately 2 large breasts)
- ⅔ cup low sodium soy sauce
- ⅔ cup + 2 tablespoons water
- ½ cup packed light brown sugar
- 2 tablespoons seasoned rice wine vinegar
- 2 teaspoons grated fresh garlic
- 2 teaspoons grated fresh ginger
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- 28.8 ounces (2 14.4-ounce bags) frozen stir-fry vegetables
- 3 cups cooked white jasmine rice
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray. Place boneless skinless chicken breasts into the prepared baking dish and set aside.
- In a medium saucepan over medium-high heat, combine low sodium soy sauce, ⅔ cup water, light brown sugar, seasoned rice wine vinegar, grated garlic, grated ginger, and sesame oil. Bring to a boil.
- While the sauce is heating, whisk the remaining 2 tablespoons of water and cornstarch in a small bowl to form a slurry.
- Add the cornstarch slurry to the boiling sauce and whisk constantly. Cook for 30-45 seconds until thick and glossy. Remove from heat.
- Pour 1 cup of the prepared teriyaki sauce over the chicken breasts in the baking dish. Cover the dish with aluminum foil and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the baking dish from the oven and discard aluminum foil. Using two forks, shred the chicken directly in the dish. Be cautious as the dish will be hot.
- Add steamed stir-fry vegetables, cooked jasmine rice, and the remaining teriyaki sauce to the baking dish. Stir carefully to combine and spread mixture evenly.
- Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until warmed through. Optionally, drizzle reserved teriyaki sauce over the top before serving.
Notes
- Make sure to steam the frozen vegetables according to package instructions before adding them.
- For a spicier kick, add some red pepper flakes to the sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg