Recipe Background
Ordering out is for the weekends! But that doesn't mean your weeknight meals must be lacking in the salty, tangy flavors you love from your favorite local Chinese restaurant! Weeknight Teriyaki Chicken Casserole brings you that tender chicken, those fresh veggies, lots of fluffy rice, and all swimming in a sweet and sour sauce that will make you forget all about having the option to eat-out. It does take a little time, but let's be honest, Weeknight Teriyaki Chicken Casserole is ready in less time than it takes your family to decide where they'd want to eat out at. And we think that's a win! So, grab your chopsticks and dig in!
Ordering out is for the weekends! But that doesn't mean your weeknight meals must be lacking in the salty, tangy flavors you love from your favorite local Chinese restaurant! Weeknight Teriyaki Chicken Casserole brings you that tender chicken, those fresh veggies, lots of fluffy rice, and all swimming in a sweet and sour sauce that will make you forget all about having the option to eat-out. It does take a little time, but let's be honest, Weeknight Teriyaki Chicken Casserole is ready in less time than it takes your family to decide where they'd want to eat out at. And we think that's a win! So, grab your chopsticks and dig in!
Ingredients
- 3/4 cup low-sodium soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic minced
- 2 tablespoons cornstarch plus 2 tablespoons water combined
- 1 pound chicken breasts boneless and skinless
- 1 (12-ounce) bag stir-fry vegetables
- 3 cups rice cooked
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch baking pan with nonstick spray.
- In a small saucepan over medium heat, combine the soy sauce, the water, the brown sugar, the ginger, and the garlic, cover, and bring to a boil.
- Uncover the saucepan and allow the soy sauce mixture to boil for 1 minute.
- Add the cornstarch mixture to the boiling soy sauce mixture, stir to combine, and cook until the sauce starts to thicken, about 3 minutes.
- Transfer the sauce from the heat.
- Place the chicken breasts in the prepared pan.
- Place the stir-fry veggies around the chicken breasts and pour 1 cup of the sauce over the top.
- Cover the pan with foil and bake until the internal temperature of the chicken reaches 165 degrees F, about 30 minutes.
- Carefully transfer the pan from the oven, uncover, and use two forks to shred the chicken breasts.
- Add the cooked rice to the chicken mixture and drizzle with most of the remaining sauce, leaving some for serving, and gently toss until all the ingredients are combined.
- Bake the chicken mixture until it is heated through, about 10 minutes.
- Let the casserole rest for 5 minutes.
- Drizzle the casserole with the remaining sauce.
- Serve.
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