Teriyaki Chicken and Rice Casserole
Ingredients
The sauce
-
¾
cup
low sodium soy sauce
-
½
cup
water
-
⅓
cup
packed brown sugar
-
1
tablespoon
honey
-
¾
teaspoon
ground ginger
-
1
teaspoon
olive oil
-
½
teaspoon
minced garlic
-
2
tablespoons
corn starch
-
2
tablespoons
water
The main ingredients
-
1 ½
lbs
boneless skinless chicken breasts
-
32
oz
frozen mixed vegetables
-
1
cup
drained canned pineapple tidbits or chunks
-
3
cups
cooked brown rice
Instructions
- Preheat the oven to 350°F.
- In a small saucepan, combine soy sauce, water, brown sugar, honey, ginger, olive oil, and garlic. Bring to a boil, then cook for one minute.
- In a separate dish, mix corn starch with 2 tablespoons of water to form a slurry.
- Add the slurry to the boiling sauce and stir until combined. Cook for another minute until the sauce thickens and remove from heat.
- Place raw chicken breasts in a 9x13 casserole dish and pour about a cup of sauce over them. Bake for 30-35 minutes until cooked through.
- Shred the chicken in the dish using two forks.
- Cook the frozen vegetables according to package directions.
- Add the cooked vegetables, pineapple, and rice to the casserole dish with the chicken. Stir in most of the remaining sauce, reserving some for drizzling on top.
- Return the dish to the oven and bake for 15 minutes. Drizzle with remaining sauce before serving.
Nutrition Facts (estimated)
Servings
8
Calories
321
Total fat
3g
Total carbohydrates
43g
Total protein
26g
Sodium
20mg
Cholesterol
0mg
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