Teriyaki Chicken Casserole
This is hands down one of the easiest dinners I make, but it tastes like I spent way more effort on it than I actually did. Everything bakes together in one dish, the sauce is made from scratch (but super simple), and even my pickiest eater loves it. It’s become our go-to comfort food that actually has vegetables in it.
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Servings: 4
Ingredients
For the Sauce:
- ¾ cup low-sodium soy sauce
- ½ cup water
- ¼ cup brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon minced garlic
- 2 tablespoons cornstarch + 2 tablespoons water
For Everything Else:
- 1 pound boneless skinless chicken breasts
- 1 bag 12 ounces stir-fry vegetables (the fresh kind from produce)
- 3 cups cooked rice leftover is perfect
Instructions
- Get Your Oven Ready Heat it to 350°F and spray a 9×13 dish with cooking spray. Don’t skip this step or you’ll hate yourself later when you’re scrubbing stuck-on food.
- Make the Sauce Put the soy sauce, ½ cup water, brown sugar, ginger, and garlic in a small pot. Cover it and bring to a boil, then take the lid off and let it bubble for a minute.
- Thicken It Up Mix the cornstarch with 2 tablespoons of cold water in a small bowl until it’s smooth (no lumps!). Pour this into your boiling sauce and stir until it thickens up. Take it off the heat.
- Assemble the First Round Put your chicken in the baking dish and dump the vegetables around it. Pour about 1 cup of the sauce over everything.
- First Baking Session Cover with foil and bake for 30 minutes or until the chicken is done (165°F if you’re checking with a thermometer).
- Shred Time Take it out and remove the foil carefully (hot steam!). Use two forks to shred the chicken right in the dish while it’s hot.
- Add the Rice Dump in your cooked rice and most of the remaining sauce (save a little for the end). Mix everything together.
- Final Bake Back in the oven for 10 minutes without the foil until everything’s heated through.
- Finish and Serve Let it sit for 5 minutes, then serve with the rest of the sauce drizzled on top.
Notes
If you want to use rotisserie chicken, just skip the first baking part. Mix everything together with the shredded chicken and bake for about 15 minutes. Also, if you find it too salty, add a bit of honey – it really helps balance things out.