Teriyaki Chicken Casserole

Teriyaki Chicken Casserole

Healthy simple fast last minute meal. This recipe will only take up to 45 minutes, and most of that is just prep time. This recipe comes from Pinterest when I was searching for cholesterol friendly recipes. It has been a favorite since. Give it a try and let me know how you like it in the comment section below. 

Prep Time: 35 Minutes

Cook Time: 15 minutes

Oven Temperature: 350

Serves: 6

What You Need

• ¾ cup low-sodium soy sauce.
• ½ cup water.
• ¼ cup brown sugar.
• ½ teaspoon ground ginger.
• ½ teaspoon minced garlic.
• 2 tablespoons cornstarch + 2 tablespoons of water
• 2 small boneless skinless chicken breast.
• 1 – 12oz bag of stir-fry vegetables.
• 3 cups cooked brown or white rice.

Instruction

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray.

Combine soy sauce, ½ cups of water, brown sugar, ginger and garlic in small sauce pan and cover. Bring to a boil over medium heat. Remove li and cook for one minutes once boiling. 

While waiting for sauce pan contents to boil, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add corn starch mixture to the sauce pan and stir to combine. Cook until the sauce starts to thicken then remove from heat.

Place the chicken breast in the prepared pan. Pour one cup of the sauce over the top of chicken. Place in oven and bake for 35 minutes (or until cooked through). Remove from oven and shred chicken in the dish using two forks.

While chicken is cooking 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 before serving. Drizzle each serving with remaining sauce.

Note: Serve Hot.