Teriyaki Chicken Casserole

Ingredients

• 3/4 cupsoy sauce
• 5/8 cupwater, ½ cup for the sauce, 2 tbsp for the cornstarch
• 1/4 cupbrown sugar
• 1/2 tspground ginger
• 1/2 tspgarlic, minced
• 4 tbspcornstarch, for thickening sauce
• 2chicken breasts, whole; shredded after baking
• 12 ozstir-fry vegetables, 12oz bag frozen or fresh stir-fry vegetables
• 3 cupsbrown rice, cooked
• 1 tspvegetable oil, for greasing the dish

Method

1. 1

   Heat the oven to 350°F and grease a 9x13-inch baking dish with the oil.

2. 2

   Stir the cornstarch into 2 tbsp of the water in a small bowl until smooth, so it is ready the moment the sauce boils.

3. 3

   Combine the soy sauce, the remaining ½ cup of water, brown sugar, ginger and garlic in a small saucepan. Cover and bring to a boil over medium heat, then uncover and cook for 1 minute.

4. 4

   Stir in the cornstarch mixture and cook, stirring, for about 1 minute until the sauce thickens, then take it off the heat.

5. 5

   Lay the chicken breasts in the dish, pour 1 cup of the sauce over them and bake for about 35 minutes, until the thickest part reaches 165°F. Shred the chicken in the dish with two forks.

6. 6

   While the chicken bakes, steam the vegetables for 5 to 7 minutes until just tender (or as the package says if frozen), and warm the rice.

7. 7

   Add the vegetables and rice to the dish, pour over most of the remaining sauce and toss gently. Bake for 15 more minutes, let it stand for 5, and drizzle each serving with the last of the sauce.

Nutrition per serving