Tongue-In-Cheek Teriyaki Chicken Casserole – This Recipe Makes My Heart Beat A Little Faster!
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This casserole is a cinch to whip up and tastes just like the Chinese buffet version.
Check out what my pals over at Life In The Lofthouse had to say about this recipe:
“This one (casserole) happens to be full of ingredients that are good for you and it is so delicious! When I made it for dinner the other week it hit a home run with my family. When my quiet hubby raves about a meal while we’re eating- I know it’s a winner. This will make an appearance often in the dinner rotation.”
Good for me and tastes great? Sign me up!
Ingredients
3/4 cup La Choy low-sodium soy sauce
1/2 cup water
1/4 cup Domino brown sugar
1/2 teaspoon McCormick ground ginger
1/2 teaspoon minced garlic
2 Tablespoons Argo cornstarch + 2 Tablespoons water
2 small boneless skinless Tyson chicken breasts
1 (12 oz.) bag Green Giant stir-fry vegetables (Can be found in the produce section)
3 cups cooked Uncle Ben’s brown or white rice
Instructions
Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.
Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
*Meanwhile, steam or cook the vegetables according to package directions.
Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!
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Quick Tip: Add a little soy sauce to your serving for a bit more zest.
Thank you to Life In The Lofthouse for this great recipe.