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!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 -6 servings
- 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
- 3/4 cup San-J Tamari soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 1 tablespoon honey
- 3/4 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.
for the teriyaki sauce
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.
Serving: 1g | Calories: 498kcal | Carbohydrates: 92g | Protein: 16.5g | Cholesterol: 24.5mg | Fiber: 0.7g | Sugar: 12g