Teriyaki Chicken Casserole
A Japanese dinner. Ready in about 1 hour 16 minutes. Difficulty: medium.
- 26 minPrep (about)
- 50 minCook (about)
- 1 hr 16 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 2 chicken breasts
Fresh & other
- ½ cup water
- ¼ cup brown sugar
- ½ tsp minced garlic
- ¼ cup cornstarch
- 1 stir-fry vegetable
- 3 cups brown rice
Sauces & oils
- ¾ cup soy sauce
Spices & seasonings (1): ground ginger
- ½ tsp ground ginger
How to make it
Steps in our own plain words.
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Turn the oven on to 350° F.
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Spray a 9x13-inch baking pan using non-stick spray.
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Mix soy sauce, ½ cup water.
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Brown garlic, ginger and sugar in a small pot.
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Cover.
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Bring to a boil over medium heat.
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Remove lid.
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Cook for one minute when boiling.
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While that cooks, stir your corn starch plus 2 tablespoons of water in separate dish until smooth.
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Wait until sauce is boiling.
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Add mixture to the pot.
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Stir to mix.
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Heat until the sauce starts to thicken then take it off the heat.
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Place your chicken breasts in the prepared pan.
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Pour one cup of your sauce over top of chicken.
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Place chicken in oven.
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Bake 35 minutes until cooked through.
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Take it out of the oven.
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Shred chicken in your dish using two forks.
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*Meanwhile, steam or heat the vegetables according to package directions.
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Add your cooked vegetables and rice to the baking dish with the chicken.
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Add most of the rest of the sauce, reserving a bit to drizzle over your top when serving.
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Toss everything together in the baking dish until mixed.
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Return to oven.
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Cook 15 minutes.
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Take it out of the oven.
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Let stand 5 minutes before serving.
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Drizzle each serving with remaining sauce.
On the side: Cucumber salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Thinly slice the cucumbers.
- Toss with the rice vinegar and a pinch of salt. Let it sit a few minutes.
More chicken recipes
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Join the waitlistRecipe from TheMealDB. Steps rewritten in our own words. Times are estimates.