Gluten-Free Teriyaki Chicken Casserole
Ingredients
Stir-Fry Sauce
-
1
Tablespoon
cold water
-
1
Tablespoon
tapioca starch
-
¾
cup
gluten free soy sauce (tamari) or coconut aminos
-
½
cup
water
-
2
Tablespoons
coconut palm sugar or honey
-
2
teaspoons
rice wine vinegar or apple cider vinegar
-
2
teaspoons
grated ginger or ½ teaspoon ground ginger
-
1
teaspoon
minced garlic
-
¼
teaspoon
red pepper flakes (optional)
Casserole
-
1
pound
skinless boneless chicken breast or thighs
-
1
package (12 ounces)
fresh stir-fry vegetable mix (or 3 to 4 cups fresh vegetables of choice)
-
2½ to 3
cups
cooked rice, quinoa, or cauliflower rice
-
to taste
sesame seeds
-
to taste
green onions
Instructions
- Preheat the oven to 350°F and grease a casserole dish.
- Prepare the slurry by whisking cold water and tapioca starch in a small bowl.
- In a saucepan, combine soy sauce, water, coconut sugar, vinegar, ginger, garlic, and optional red pepper flakes. Bring to a boil, then reduce heat and add the slurry to thicken the sauce.
- Arrange the chicken in the casserole dish and place the vegetables around it. Pour 1 cup of the sauce over the top.
- Bake for 25-35 minutes until the chicken is cooked through.
- Dice or shred the chicken, then add cooked rice to the dish and drizzle with remaining sauce. Toss to combine.
- Return to the oven and bake for an additional 10-15 minutes until heated through.
- Let the casserole rest for 5 minutes, then garnish with green onions and sesame seeds before serving.
Nutrition Facts (estimated)
Servings
5 to 6 servings
Calories
290
Total fat
2.3g
Total carbohydrates
40.4g
Total protein
25.3g
Sodium
2080.8mg
Cholesterol
55.2mg
You might also like