Teriyaki Chicken Casserole

Method11 steps

1. 1

   Step 1: Heat the oven to 175°C / 350°F. Coat a 9 × 13 inch / about 23 × 33 cm baking pan lightly with the non-stick cooking spray.

   Uses Non-stick cooking spray to coat baking pan, as needed

2. 2

   Step 2: Peel and mince garlic (½ tsp) and measure half a teaspoon. Combine all the low-sodium soy sauce (¾ cup), half-cup sauce water (½ cup), brown sugar (¼ cup), ground ginger (½ tsp) and minced garlic in a small saucepan. Cover and bring to a boil over medium heat.

   Uses ¾ cup low-sodium soy sauce · ½ cup water for teriyaki sauce · ¼ cup brown sugar · ½ tsp ground ginger · ½ tsp minced garlic

3. 3

   Step 3: Once the sauce is boiling, remove the lid and let the same sauce boil for one minute.

   Boil the uncovered teriyaki sauce base · 1 minUses All the boiling sauce base

4. 4

   Step 4: Whisk both tablespoons cornstarch (2 tbsp) with the separate two tablespoons cold slurry water in a clean dish until smooth. Stir this entire slurry into the boiling sauce base.

   Uses All the boiling sauce base · 2 tbsp cornstarch for sauce slurry · 2 tbsp cold water for separate cornstarch slurry

5. 5

   Step 5: Cook and stir until the complete sauce thickens smoothly and has no raw starch taste, then remove it from the heat. Keep the saucepan and sauce separate from raw chicken so its later reserved portions remain clean.

   Uses The complete sauce batch

6. 6

   Step 6: Steam all twelve ounces of refrigerated stir-fry vegetables according to their package directions until cooked. Drain if needed and keep the complete steamed vegetables ready for the baking pan.

   Uses 12 oz refrigerated stir-fry vegetables, steamed in step 6

7. 7

   Step 7: Put all the raw boneless skinless chicken breasts (1 lb) in the prepared pan and arrange all the steamed vegetables around them. Measure one cup from the complete clean sauce and pour it over the chicken and vegetables, retaining all remaining sauce in its separate clean saucepan. Wash hands and clean utensils after handling raw chicken. Cover the baking pan with foil and bake at 175°C / 350°F for about thirty minutes, until the thickest chicken reaches at least 74°C / 165°F, continuing as needed.

   Bake covered chicken and steamed vegetables until cooked · 30 minUses The prepared baking pan · All steamed vegetables · 1 lb raw boneless skinless chicken breasts · First 1 cup sauce over chicken and vegetables; hold all remaining sauce clean

8. 8

   Step 8: Remove the baking pan from the oven and carefully take off the foil, avoiding hot steam. Use two clean forks to shred the fully cooked chicken in the same pan, keeping all the vegetables and cooked sauce with it.

   Uses All cooked chicken vegetables and their pan sauce

9. 9

   Step 9: Add all three cups ready-cooked brown rice to the shredded chicken and vegetables. Add most of the clean sauce left in its separate saucepan after the first cup was removed, keeping a small clean share for the final serving drizzle.

   Uses The complete chicken-vegetable pan · 3 cups ready-cooked brown rice · Most clean sauce remaining after the first cup; hold a small clean share for serving

10. 10

    Step 10: Gently toss the whole casserole together until evenly combined. Return it to the oven at 175°C / 350°F for about ten minutes, until everything is thoroughly hot, reaching at least 74°C / 165°F throughout.

    Heat the complete chicken rice vegetable casserole · 10 minUses The whole assembled casserole

11. 11

    Step 11: Let the finished casserole stand for five minutes. Divide into four portions and drizzle the small clean reserved sauce share over them before serving.

    Rest finished casserole before serving · 5 minUses The complete hot casserole · The small remaining clean sauce share reserved for final drizzle