Teriyaki Chicken Casserole
Teriyaki Chicken Casserole
Yields: 4-6 servings
Ingredients:
3 cups cooked rice
1 pound boneless, skinless chicken breast
32 ounces frozen mixed stir fry vegetables
1 cup shelled edamame, thawed if frozen
Green onions, optional for serving
For the sauce:
3/4 cup low sodium soy sauce
1/2 cup water
3 tablespoons rice vinegar
3 tablespoons honey
3 tablespoons brown sugar
1 clove minced garlic
1 tablespoon minced fresh ginger
2 tablespoon cornstarch, mixed with 2 tablespoons water
Instructions:
Pre-heat the oven to 350 degrees F. Lightly coat a 9x13-inch (3-quart) casserole dish with cooking spray. Cook the rice according to the package.
In a small saucepan over medium heat, combine the soy sauce, 1/2 cup water, rice vinegar, honey, brown sugar, garlic, and ginger. Cover and bring to a boil. Once boiling, remove the lid and cook for 1 minute, stirring constantly. While you wait for the sauce to boil, whisk the cornstarch and 2 tablespoons water together in a small bowl to create a slurry. Once the sauce is boiling, add the slurry, then stir to combine. Cook for 1 additional minute, until the sauce begins to thicken. Remove from heat.
Arrange the chicken breasts in a single layer in the prepared casserole dish. Pour 1 cup of the sauce over the top, then bake the chicken for 30-35 minutes, until cooked through. Remove the dish from the oven and shred the chicken in the dish with two forks.
While the chicken cooks. steam the vegetables according to package instructions. Add the vegetables, brown rice, and edamame to the dish with the chicken. Add all but 1/4 cup of remaining sauce. Stir together, then return to the oven and bake until heated through, about 15 minutes. Remove from oven, drizzle with reserved sauce and sprinkle with green onions.