TERIYAKI CHICKEN CASSEROLE
Have your favorite Chinese takeout prepared in a different way: baked in a casserole dish with assorted veggies and fried rice. Perfect for leftovers!
‣ 1 pound chicken breast ‣ 3/4 cup soy sauce, low sodium ‣ 1/2 cup water, plus 2 tablespoon for slurry ‣ 1/3 cup brown sugar, packed ‣ 1 tablespoon honey ‣ 3/4 teaspoon ground ginger ‣ 1 teaspoon extra virgin olive oil ‣ 1/2 teaspoon fresh garlic, minced ‣ 2 tablespoon cornstarch ‣ 3 cup fried rice, leftovers or you can make your own ‣ 32 ounce mixed vegetables, ideally precooked
Prepare the teriyaki sauce by adding soy sauce, water, brown sugar, honey, ginger, extra virgin olive oil, and garlic to a small saucepan. Bring to a boil, stirring occasionally.
MAKE THE SAUCE
While the sauce simmers, create some slurry by mixing the cornstarch and 2 tablespoons of water.
MAKE THE SLURRY
Add the slurry to the teriyaki mixture, cooking and mixing until the sauce begins to thicken (should take about one minute). Remove the sauce from heat and set it aside.
ADD THE SLURRY
Place chicken breasts in a 9×13 baking dish (or similar size), then drizzle some of the homemade teriyaki sauce on top (don’t use all the sauce – more will be added later). Bake chicken while preparing the next two steps.
PREPARE THE CHICKEN
If adding veggies, prepare them per the package instructions (boiling or microwaving should be fine).
5 - PREPARE THE VEGETABLES
Have leftover fried rice ready to use. OR, If making your own fried rice, prepare per instructions while chicken cooks.
6 - PREPARE THE FRIED RICE
Remove chicken from the oven and use two forks to shred it.
SHRED THE CHICKEN
Add the fried rice and veggies to the baking dish with the chicken, then drizzle teriyaki sauce on top. Mix all ingredients together until everything is coated with sauce.
ADD IT ALL TOGETHER
Bake the casserole for another 15 minutes, then remove it from oven and drizzle more sauce on top.
BAKE AND DRIZZLE