Teriyaki Chicken Casserole

Chicken · Japanese classic.

Ingredients

• 3/4 cup Soy sauce
• 1/2 cup Water
• 1/4 cup Brown sugar
• 1/2 teaspoon Ground ginger
• 1/2 teaspoon Minced garlic
• 4 Tablespoons Cornstarch
• 2 Chicken breasts
• 1 (12 oz.) Stir-fry vegetables
• 3 cups Brown rice

Method

1. Preheat the oven — Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
2. Cover and cook — Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover.
3. Bring to a boil — Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
4. Stir — Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth.
5. Bring to a boil — Once sauce is boiling, add mixture to the saucepan and stir to combine.
6. Heat the pan — Cook until the sauce starts to thicken then remove from heat.
7. Continue cooking — Place the chicken breasts in the prepared pan.
8. Continue cooking — Pour one cup of the sauce over top of chicken.
9. Bake — Place chicken in oven and bake 35 minutes or until cooked through.
10. Continue cooking — Remove from oven and shred chicken in the dish using two forks.
11. Continue cooking — *Meanwhile, steam or cook the vegetables according to package directions.
12. Add ingredients — Add the cooked vegetables and rice to the casserole dish with the chicken.

More Japan recipes

• Sushi Rolls
• Ramen
• Tempura
• Teriyaki Chicken
• Okonomiyaki
• Katsu Curry