Teriyaki Chicken Casserole
Servings: 4 -6 servings
It's everything you love about takeout without leaving your house. Teriyaki chicken casserole full of fried rice, chicken and veggies for dinner!
Ingredients
- 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
teriyaki sauce
- 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
Instructions
- 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.
- Serve immediately.
Notes
Can be frozen for 2 months.
Nutrition Facts
Teriyaki Chicken Casserole
Amount Per Serving (1 g)
Calories 498
% Daily Value*
Cholesterol 24.5mg8%
Carbohydrates 92g31%
Fiber 0.7g3%
Sugar 12g13%
Protein 16.5g33%
* Percent Daily Values are based on a 2000 calorie diet.