Teriyaki Chicken Casserole

Ingredients

• 180 mlSoy sauce
• 150 mlWater
• 55 gBrown sugar
• 1 gGinger
• 1.5 gGarlic
• 32 gCornstarch
• 500 gChicken breast
• 340 gVegetables
• 585 gBrown rice

Instructions

1. 1

   Make the sauce

   • Preheat oven to 175 °C (350 °F). Spray a 9x13 inch baking dish with non-stick spray.
   • Combine soy sauce, 120 ml water, brown sugar, ground ginger and minced garlic in a small saucepan and cover. Bring to a boil over medium heat.
   • When boiling, remove the lid and let cook 1 minute.
   • Whisk cornstarch with 30 ml water until smooth and add to the boiling sauce. Stir until the sauce thickens, then remove from heat.
2. 2

   Bake the chicken

   • Place the chicken breasts in the prepared baking dish.
   • Pour 240 ml (about 1 cup) of the sauce over the chicken.
   • Bake 35 minutes until cooked through (~75 °C internal temperature).
   • Remove and shred the chicken in the dish with two forks.
3. 3

   Finish the casserole

   • While chicken bakes, steam or cook the stir‑fry vegetables according to package directions.
   • Add cooked vegetables and rice to the shredded chicken in the baking dish.
   • Pour most of the remaining sauce over the mixture, reserving some to drizzle when serving, and gently toss to combine.
   • Return to oven and bake 15 minutes. Let stand 5 minutes before serving and drizzle with reserved sauce.