Ingredients: |
Ingredients: 3/4 cup soy sauce
1/2 cup plus 2 Tbsp water, divided
1/4 cup brown sugar
1/2 tsp ginger, ground
1/2 tsp garlic, minced
2 Tbsp cornstarch
1 lb chicken breasts, boneless and skinless (or vegetarian chicken)
20 oz bag of stir fry vegetables (broccoli carrots, snow peas, etc)
3 cups prepared rice
|
Directions: |
Directions:Begin by preheating the oven to 350 degrees. Then, prepare a 9 x 13 pan by spraying it with nonstick cooking spray.
Prepare rice while completing additional steps.
Mix the 1/2 cup water, soy sauce, ginger, brown sugar, and garlic in a small saucepan and cover. Place over medium heat and bring to a boil. Once teh mixture is boiling, remove the lid and cook for an additional 1 minute.
Simultaneously, in a separate dish, combine the 2 Tbsp of water and the cornstarch. Once the sauce reaches a boil, add teh cornstarch mixture to the saucepan, stirring to combine. Cook until the sauce begins to thicken, then remove from heat and set aside.
Set the chicken breasts into the prepared pan. Pour one cup of the sauce on top of the chicken. Place the chicken in the oven, baking until cooked through, about 35 minutes. Then remove from the oven and, using two forks, shred the chicken in the dish.
Meanwhile, cook or steam the stir-fry vegetables according to pkg instructions. Add the cooked rice adn veggies to the casserole dish with the chicken. Pour in most of the remaining sauce, reserving some to pour over the top Toss everything together gently in a casserole dish, until well combined.
Place the pan in the oven and cook for an additional 15 minutes. Remove from the oven and allow to cool for 5 minutes before serving. Drizzle the servings with the reserved sauce and serve. |
This recipe for Teriaki Chicken Stir Fry Casserole is from