TERIYAKI CHICKEN CASSEROLE

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Teriyaki Chicken Casserole is full of savory chicken, rice and vegetables. The teriyaki sauce gives it outstanding flavor. This delicious meal is one your family will love!

This teriyaki chicken has become one of our definitive most loved dinners recently. For me it’s simply wonderful on the grounds that it requires some investment to assemble, it is a very adaptable dish and it is really yummy. Quite recently I began making my own Teriyaki sauce and from that point forward I figure I may have done somewhere around two Teriyaki dishes each week.

In the event that you haven’t made your own Teriyaki sauce at this time I desire to do it. It is really simple, much better for yourself and the taste is eminent.

I additionally utilized it for certain wild salmon filets I got at the store a few days ago and frankly, I think it was the best Teriyaki salmon I have at any time ever in my life.

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Assuming you need to look at this other formula, Teriyaki shrimp, take the plunge. It was likewise great utilizing shrimp.

On another note, during the current week or the following I have fixed up an extraordinary giveaway with one of my definitive most loved items. I truly like the organization and how they direct business, so stay tuned for that. I simply need to foster another formula utilizing their item first.

Teriyaki Chicken Casserole is full of savory chicken, rice and vegetables. The teriyaki sauce gives it outstanding flavor. This delicious meal is one your family will love!

Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes

Ingredients

  • 3/4 cup low-sodium soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon minced garlic
  • 2 Tablespoons cornstarch + 2 Tablespoons water
  • 1 pound boneless skinless chicken breasts
  • 1 bag (12 ounces) stir-fry vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)
  • 3 cups cooked brown or white rice
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Instructions

  1. Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.
  2. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
  3. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
  4. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
  5. Meanwhile, steam or cook the vegetables according to package directions.
  6. Add the cooked vegetables and cooked rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!
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Notes

TO FREEZE: Prepare casserole up until baking point. Do not bake. Cover pan tightly with foil (I also like to use the foil disposable pans when freezing this recipe.) Place in freezer. Stays good frozen for 2 months. To heat place pan in fridge to thaw for 24 hours then bake as directed.

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