Teriyaki Chicken Casserole

A hearty and satisfying casserole layered with tender shredded chicken, fluffy brown rice, and crisp stir-fry vegetables, all brought together with a rich homemade teriyaki sauce. Perfect for a wholesome weeknight dinner the whole family will love.

Ingredients

• chicken breasts

  ⚖ 480 g 2¾ pcs
  kcal/г%DV

  Calories

  79239%

  Protein

  148.8200%

  Total Fat

  17.322%

  Carbohydrates

  0.00%
• brown rice

  ⚖ 532.3 g 💧 709.8 ml 🥛 3 cup
  kcal/г%DV

  Calories

  59029%

  Protein

  13.827%

  Total Fat

  4.86%

  Carbohydrates

  122.444%
• cornstarch

  ⚖ 38.5 g 💧 59.2 ml 🥄 4 tbsp
  kcal/г%DV

  Calories

  1467%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  35.112%
• brown sugar

  ⚖ 15 g 💧 17 ml 🥄 1⅛ tbsp
  kcal/г%DV

  Calories

  572%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  14.75%
• ground ginger

  ⚖ 10 g 1 pcs
  kcal/г%DV

  Calories

  331%

  Protein

  0.91%

  Total Fat

  0.40%

  Carbohydrates

  7.22%
• soy sauce

  ⚖ 45 g 💧 37.5 ml 🥄 2½ tbsp
  kcal/г%DV

  Calories

  251%

  Protein

  4.18%

  Total Fat

  0.10%

  Carbohydrates

  2.50%
• water

  ⚖ 15 g 💧 15 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  00%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.00%

Also in this recipe

• minced garlic 1
• stir-fry vegetables 1

Instructions

• Preheat the oven to 175°C (350°F). Lightly coat a 23×33 cm (9×13-inch) baking dish with non-stick spray.
• Combine 180 ml (¾ cup) soy sauce, 120 ml (½ cup) water, 50 g (¼ cup) brown sugar, ½ teaspoon ground ginger, and ½ teaspoon minced garlic in a small saucepan. Cover and bring to a boil over medium heat, then uncover and cook for 1 minute. In a separate small bowl, whisk together 30 g (4 tablespoons) cornstarch with 30 ml (2 tablespoons) water until smooth. Stir the cornstarch mixture into the boiling sauce and cook, stirring, until the sauce thickens. Remove from heat.
• Arrange the chicken breasts in the prepared baking dish and pour 240 ml (1 cup) of the teriyaki sauce over them. Bake for 35 minutes, or until the chicken is cooked through. Remove from the oven and shred the chicken directly in the dish using two forks.
• While the chicken bakes, steam or cook the 340 g (12 oz.) stir-fry vegetables according to the package directions.
• Add the cooked vegetables and 3 cups of cooked brown rice to the casserole dish with the shredded chicken. Pour in most of the remaining sauce, reserving a little for serving. Gently toss everything together until well combined. Return the dish to the oven and bake for a further 15 minutes. Let the casserole rest for 5 minutes before serving, then drizzle each portion with the reserved sauce.