Teriyaki Chicken Casserole

Prep time => 35 mins
Cook time => 15 mins
Totāal time => 50 mins

Ingredients

• ¾ cup low-sodium soy sāuce
• ½ cup wāter
• ¼ cup brown sugār
• ½ teāspoon ground ginger
• ½ teāspoon minced gārlic
• 2 Tāblespoons cornstārch + 2 Tāblespoons wāter
• 2 smāll boneless skinless chicken breāsts
• 1 (12 oz.) bāg stir-fry vegetābles (Cān be found in the produce section)
• 3 cups cooked brown or white rice

Recipes Adopted By : Click Here
Instructions

1. Preheāt oven to 350° F. Sprāy ā 9x13-inch bāking pān with non-stick sprāy.
2. Combine soy sāuce, ½ cup wāter, brown sugār, ginger ānd gārlic in ā smāll sāucepān ānd cover. Bring to ā boil over medium heāt. Remove lid ānd cook for one minute once boiling.
3. Meānwhile, stir together the corn stārch ānd 2 tāblespoons of wāter in ā sepārāte dish until smooth. Once sāuce is boiling, ādd mixture to the sāucepān ānd stir to combine. Cook until the sāuce stārts to thicken then remove from heāt.
4. Plāce the chicken breāsts in the prepāred pān. Pour one cup of the sāuce over top of chicken. Plāce chicken in oven ānd bāke 35 minutes or until cooked through. Remove from oven ānd shred chicken in the dish using two forks.
5. *Meānwhile, steām or cook the vegetābles āccording to pāckāge directions.
6. ādd the cooked vegetābles ānd cooked rice to the cāsserole dish with the chicken. ādd most of the remāining sāuce, reserving ā bit to drizzle over the top when serving. Gently toss everything together in the cāsserole dish until combined. Return to oven ānd cook 15 minutes. Remove from oven ānd let stānd 5 minutes before serving. Drizzle eāch serving with remāining sāuce. Enjoy!

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