Ingredients: |
Ingredients: ¾ cup low-sodium soy sauce
½ cup plus 2 tablespoons water, divided
¼ cup brown sugar
½ teaspoon ginger, ground
½ teaspoon garlic, minced
2 tablespoons cornstarch
1 pound chicken breasts, boneless and skinless
1 (12-ounce) bag stir-fry vegetables (broccoli, carrots, snow peas, etc.)
3 cups brown or white rice, cooked
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Directions: |
Directions:Preheat oven to 350º. Prepare a 9x13-inch baking pan by spraying it with nonstick cooking spray.
Mix ½ cup of water, soy sauce, ginger, brown sugar, and garlic in a small saucepan and cover. Place over medium heat and bring to a boil. Once the mixture is boiling, remove the lid and cook for an additional 1 minute.
Simultaneously, in a separate dish, combine the 2 tablespoons of water and the cornstarch. Once the sauce reaches a boil, add the cornstarch mixture to the saucepan, stirring to combine. Cook until the sauce begins to thicken, then remove from heat. Set aside.
Set the chicken breasts into the prepared pan. Pour one cup of the sauce on top of the chicken. Place the chicken in the oven, baking 35 minutes until cooked through. Then remove from oven and shred chicken in the dish.
Meanwhile, cook or steam the stir-fry vegetables according to the package instructions. Add the cooked rice and vegetables to the casserole dish with the chicken.
Pour in most of the remaining sauce, reserving some to pour over the top, to taste, when ready to serve. Toss everything together gently, in a casserole dish, until well combined.
Place the pan back into the oven and cook for an additional 15 minutes. Remove from oven and allow to cool for 5 minutes before serving.
Drizzle the servings with the reserved sauce. |
This recipe for Teriyaki Chicken Casserole is from