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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Teriyaki Chicken and Rice Casserole Recipe

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This recipe for Teriyaki Chicken and Rice Casserole is from The Chambers Family's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. soy sauce (low sodium)
1/2 c. water
1/3 c. brown sugar
1 T. honey
3/4 t. ground ginger
1 t. olive oil
1/2 t. garlic, minced
2 T. cornstarch
2 T. water
1 1/2 lb. chicken breast, skinless boneless
32 oz. frozen mixed stir-fry or Asian vegetables (or you can use your favorite fresh vegetables)
1 c. pineapple tidbits, drained
3 c. brown rice, cooked
Directions:
Directions:
Preheat oven to 350º.

In sauce pan, add soy sauce, 1/2 c. water, brown sugar, honey, ginger, olive oil and garlic. Bring to boil and cook for approximately 1 minute. In a separate bowl, whisk together cornstarch and 2 T. water until smooth which makes a slurry. Add slurry to boiling liquid and stir until thickened. Remove from heat.

Place raw chicken in a 9 x 13 casserole dish. Pour 1/2 the sauce over chicken. Cook uncovered for 30 to 35 minutes or until done (no longer pink). While chicken is cooking, you can cook or steam the vegetables. Once chicken in cooked, remove from the oven and shred. Add vegetables to chicken. Stir in rice and pineapple and pour remaining sauce over the chicken mixture. Bake uncovered for 15 minutes.

 

 

 

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