Ingredients: |
Ingredients: Ingredients
For the Teriyaki Sauce:
1/2 cup low-sodium soy sauce
1/4 cup water
1/4 cup packed brown sugar
2 tablespoons honey
1 teaspoon sesame oil
For the Casserole:
1 tablespoon cornstarch
2 tablespoons cold water
2 cups cooked brown or white rice
2 cups cooked, shredded chicken breast
1 (12 oz) bag frozen stir-fry vegetables (broccoli, carrots, snap peas)
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
Optional Garnish:
Chopped green onions
Sesame seeds
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Directions: |
Directions:Make the sauce.
Grab a small saucepan and place it over medium heat. Add the soy sauce, water, brown sugar, honey, and sesame oil. Stir gently until the sugar melts and everything smells rich and savory.
Thicken it up.
In a small bowl, whisk the cornstarch with cold water until smooth. Slowly pour it into the saucepan, stirring as you go. Keep cooking for a few minutes until the sauce thickens and turns glossy. Remove from heat.
Preheat the oven.
Set your oven to 350°F (175°C) so it’s ready to go.
Mix everything together.
In a large bowl, combine the cooked rice, shredded chicken, frozen vegetables, garlic powder, and ground ginger. Pour the warm teriyaki sauce over everything and toss until well coated.
Assemble the casserole.
Transfer the mixture into a greased 9×13-inch baking dish. Spread it out evenly so every scoop is just as good as the last.
Bake until cozy.
Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until it’s hot throughout and lightly golden around the edges.
Rest and serve.
Let it sit for a few minutes after baking. This helps everything settle and makes serving easier. |
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