Teriyaki Chicken Casserole
Ingredients
The casserole
-
3
cups
cooked brown rice
-
1
pound
boneless skinless chicken breast
-
32
ounces
frozen mixed stir-fry vegetables
-
1
cup
shelled edamame
-
optional
green onions
The teriyaki sauce
-
¾
cup
low-sodium soy sauce
-
½
cup
water
-
3
tablespoons
rice vinegar
-
3
tablespoons
honey
-
3
tablespoons
brown sugar
-
1
clove
garlic, minced
-
1
tablespoon
minced fresh ginger
-
2
tablespoons
cornstarch
Instructions
- Preheat the oven to 350°F and prepare a casserole dish.
- Cook the brown rice if not already cooked.
- In a saucepan, combine soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger, and bring to a boil.
- Whisk cornstarch with water to create a slurry, then add to the boiling sauce and cook until thickened.
- Arrange chicken in the casserole dish, pour 1 cup of sauce over it, and bake for 30-35 minutes.
- Shred the chicken in the dish after cooking.
- Steam the vegetables as per package instructions, then mix with rice and edamame into the casserole.
- Add the remaining sauce (reserving some) and stir, then return to the oven for about 15 minutes.
- Drizzle with reserved sauce and sprinkle with green onions before serving.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
288
Total fat
2g
Total carbohydrates
53g
Total protein
20g
Sodium
1124mg
Cholesterol
5mg
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