"Have your favorite Chinese takeout prepared in a different way: baked in a casserole dish with assorted veggies and fried rice."
It feels like forever since I posted a recipe – which I guess is a tiny bit true, seeing as how my last recipe (for Apple Brickle Dip) went up a week ago today.
Or, more specifically, a mini cooking vacation. I figured I earned a little time to myself, what with celebrating my first blogiversary and getting married on the 8th.
So time has been short the past few weeks, and it’s not even that we’ve been busy – I’ve just been distracted, my mind floating to everything else other than my “work” (ie, this blog). Considering all that’s happened lately, I’ll bet I’l the only one that’s surprised by that fact. I’ve been trying to keep up the whole “it’s no big deal” vibe, but I just can’t help myself. I’m giddy. I have a lot to be happy for right now.
So for my first post back after my ity bity staycation, I’m keeping with the happy theme and bringing you the ultimate sort of comfort food: teriyaki chicken casserole.
Because it’s, well, teriyaki chicken casserole – the type of tasty chicken takeout you can cook at home and feast off the leftovers for days.
It’s comfort food, all the way.
Case and point for this dish: when I’m brave enough to photograph our dinner when it’s actually dinner time, I try to get a plate of food to The Husband before it gets too cold (and by “too cold” I mean “no longer burns the roof of his mouth.”) He’s usually upstairs on the computer by this point, so I’ll just drop a plate in front of him and leave, without a word to him, especially if he’s in the middle of something (ie, gaming).
He was doing just that on the particular night that I made this teriyaki chicken casserole, so he didn’t actually know what it was that I served him – but he dug in, anyway, taking it on good faith that after eight years I (usually) know what food he likes.
So while I was downstairs busy working my camera, I distinctly heard him say (to some friends he was online with):
“I don’t know what Chrisy just put in front of me, but it’s on point.”
Two things to note about this:
1 – If I were to gauge this reaction against what he typically says about my cooking, saying that the food was “on point” is about the equivalent of seeing him do cartwheels of joy down the hall.
2 – I’m married to someone who can, and apparently does, use “on point” in a sentence. The good news here is that this will give me plen-ty of material for teasing him in the months to come.
Although… I can’t say that I blame him.
If I had to pick a way to describe this dish, “on point” is pretty darn accurate!
Teriyaki Chicken Casserole
- 1 lb chicken breast
- 3/4 cup soy sauce low sodium
- 1/2 cup water
- 1/3 cup brown sugar packed
- 1 tbsp honey
- 3/4 tsp ginger ground
- 1 tsp extra virgin olive oil
- 1/2 tsp garlic minced
- 2 tbsp corn starch
- 2 tbsp water cold
- 3 cup fried rice such as this recipe - modifications are in below instructions
- 32 oz mixed vegetables (1 or 2 bags from frozen food ideally precooked)
- Preheat oven to 350 degrees F.
- In a small saucepan, bring soy sauce, water, brown sugar, honey, ginger, extra virgin olive oil, and garlic to a boil over medium heat. Let cook for 1 minute.
- While teriyaki sauce cooks, mix corn starch and water (creating "slurry") in a small bowl.
- Pour slurry mixture into teriyaki sauce, whisking constantly until sauce begins to thicken (about 1 minute). Remove saucepan from heat.
- Place chicken breasts in your chosen cooking dish (9x13 or similar size). Pour 1 cup of teriyaki sauce on and around chicken. Place dish in the oven and bake, uncovered, for 30 minutes.
- While chicken cooks, prepare the fried rice. If using this recipe, make the following ingredient changes: 1 1/2 cups rice, 1 1/2 cups water, 2 eggs, no veggies. Follow other directions and ingredients as normal. When finished, set fried rice aside.
- Finally, cook or heat mixed vegetables per package instructions.
- When chicken is done, remove from oven and use two forks to shred into bite sized pieces. Be careful of the hot plate while you work!
- Add fried rice and mixed vegetables to dish with shredded chicken. Add another 2-3 tablespoons of teriyaki sauce and stir all ingredients together to coat.
- Return dish to oven and bake for another 15 minutes.
- Remove from oven and drizzle the remaining teriyaki sauce on top, if desired. Serve immediately.
Recipe adapted from Oh, Sweet Basil.