Teriyaki Chicken Casserole
A hearty oven-baked casserole featuring teriyaki-flavored chicken with brown rice and vegetables, finished with a glossy sauce.
Pasos
- 1
Preheat oven to 350°F 177 °C · 350 °F · Gas 4 · Fuego medio and spray a 9x13-inch baking dish.
- 2
In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, ground ginger, and minced garlic; cover and bring to a boil over medium heat. Remove lid and cook for 1 minute after boiling.
- 3
In a separate dish, whisk cornstarch and 2 tablespoons water until smooth. When the sauce boils, add the cornstarch slurry and cook until thickened; remove from heat.
- 4
Place the chicken breasts in the prepared pan. Pour 1 cup of the sauce over the chicken. Bake at 350°F 177 °C · 350 °F · Gas 4 · Fuego medio for 35 minutes or until cooked through. Remove from oven and shred the chicken with two forks.
- 5
Steam or cook the vegetables according to package directions.
- 6
Add the cooked vegetables and brown rice to the casserole with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over servings. Toss gently to combine. Return to oven and cook 15 minutes.
- 7
Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce and enjoy.
