Teriyaki Chicken Casserole
It’s everything you love about takeout without leaving your house. Teriyaki chicken casserole full of fried rice, chicken and veggies for dinner!
I know, this is kind of like a souped up fried rice, but I’m still calling it a casserole since we are adding in a few extras. I love this fried rice recipe with the ham in it and if you haven’t already you’re going to want to read it because there’s a secret to making perfect fried rice. Well, after we made a huge batch of the rice our fridge died. And I mean, died. We went just over two weeks without the dang thing while we waited for parts to come in. That first day I knew I needed to throw together a casserole before we didn’t have anything for dinner that night, so the teriyaki chicken casserole was born and what a blessing in disguise because it turned out awesome sauce!
We’ve always worked really hard on trying to be grateful for the things that we have in our lives. It can actually be kind of hard sometimes too. Either you’re going through a rough time and the blessings seem to be distant memories or you just get lazy and stop thinking about them. Well, there were a few months that were quite bitter cold and we were feeling so grateful for a warm house. Almost two weeks after the fridge died our furnace went out. Yaaaaaay. (Can you hear my sarcasm?)
Actually, it wasn’t that bad. Now don’t get me wrong, living without a fridge STINKS. First, we lost a ton of the food in our fridge and freezer. Some of it was frozen which is why were able to have this, but the rest in the fridge molded faster than I can believe, overnight in fact. We eat a lot of produce and green smoothies, protein shakes, and dairy. Well, all of that went out the window. Thankfully it was still crazy cold so we were able to put a few things in a little cooler that it didn’t matter if they froze or not, and don’t tell me sour cream, cheese, milk etc does well frozen because it doesn’t. Not to me at least. It changes the consistency and texture. Anyway, we also stored milk and eggs at a sweet neighbors house (the one I’m desperately trying to learn from since she’s such a pure, tender heart person) and the rest we did without. What a blessing it was that it was winter to keep those condiments, butter and such outside.
Anyway, first of all we learned that we can survive without the fridge. It changed our eating habits and was quite hard, especially for a food blogger, but it just took creativity for meals and helped us to remember to be grateful for our modern day conveniences. I love the stories of the pioneers and feel such strength from what they endured, so it may be cheesy to you but I feel like I can shoulder my burdens a little better and with a happier heart knowing they endured much worse than I. And that’s what we did, we joked about it and moved on. The furnace, well we froze for 3 days and wore snow clothes inside the house and space heaters but it wasn’t that bad. Definitely a lot of snuggling up. 😉
And in the end we made a killer casserole with teriyaki chicken, broccoli, fried rice and extra sauce. It was delicious.
Teriyaki Chicken Casserole
- 3 cups Fried Rice
- 1 breast of chicken
- 1 small package (found in produce department) stir fry vegetables including broccoli, sprouts, carrots and snow peas
- ¾ cup San-J Tamari soy sauce
- ½ cup water
- ⅓ cup brown sugar
- 1 tablespoon honey
- ¾ teaspoon ground ginger
- 1 teaspoon sesame oil
- 1 small garlic clove, minced fine
- 2 tablespoons corn starch
- 2 tablespoons cold water
- Make the fried rice per the link above.
- Heat the oven to 350 degrees.
- in a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. bring to a boil and cook for 1 minute.
- in a small bowl, stir together the water and cornstarch. add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. set aside.
- Place the chicken in a baking dish and pour 1 cup of the teriyaki sauce over the chicken. Bake for 30 minutes, remove from the oven and shred.
- Steam the veggies and then add the veggies, rice and chicken to an 8x9" baking dish. Add 3 tablespoons of the leftover teriyaki sauce and stir to combine. Place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce. Serve immediately.
We love to cook up our favorite teriyaki sauce and throw it together with meat and veggies in a wrap for easy dinner on the go!
Do you know the secret to perfect fried rice? It starts a whole day head…
It’s not takeout without the sweet and sour chicken!