Teriyaki Chicken Casserole Dinner (Print Version)
# Ingredients:
→ Sauce
01 -
180 ml low-sodium soy sauce
02 -
120 ml water
03 -
50 g brown sugar
04 -
0.5 teaspoon ground ginger
05 -
0.5 teaspoon minced garlic
06 -
2 tablespoons cornstarch
07 -
2 tablespoons cold water
→ Main Components
08 -
450 g boneless, skinless chicken breasts
09 -
340 g fresh stir-fry vegetable blend
10 -
3 cups cooked rice
# Instructions:
01 -
Preheat oven to 180°C. Lightly coat a 23x33 cm baking dish with cooking spray to prevent sticking.
02 -
Combine soy sauce, 120 ml water, brown sugar, ground ginger, and minced garlic in a small saucepan. Cover and bring to a boil over medium-high heat. Once boiling, uncover and simmer for 1 minute.
03 -
In a small bowl, whisk together cornstarch and 2 tablespoons cold water until smooth. Gradually stir this mixture into the boiling sauce. Continue stirring until the sauce thickens. Remove saucepan from heat.
04 -
Place chicken breasts in the prepared baking dish. Evenly distribute the stir-fry vegetables around the chicken. Pour about 240 ml of the prepared sauce over the chicken and vegetables.
05 -
Cover baking dish with foil and bake for 30 minutes, or until chicken is cooked through (internal temperature reaches 74°C).
06 -
Carefully remove the foil, allowing steam to escape. Using two forks, shred the chicken directly in the dish while still hot.
07 -
Add the cooked rice and most of the remaining sauce (reserve a small amount for garnish) to the baking dish. Mix thoroughly until evenly combined.
08 -
Return the baking dish to the oven, uncovered, and bake for an additional 10 minutes or until heated through.
09 -
Let the casserole rest for 5 minutes. Drizzle with the reserved sauce before serving.
# Notes:
01 -
Leftover rice works particularly well as it absorbs the sauce and maintains better texture.
02 -
Internal temperature for safely cooked chicken should reach 74°C.