Teriyaki Chicken Casserole

íNGREDíENTS

• 3/4 cup low-sodíum soy sauce
• 1/2 cup water
• 1/4 cup brown sugar
• 1/2 teaspoon ground gínger
• 1/2 teaspoon mínced garlíc
• 2 Tablespoons cornstarch + 2 Tablespoons water
• 2 small boneless skínless chícken breasts
• 1 (12 oz.) bag stír-fry vegetables (Can be found ín the produce sectíon)
• 3 cups cooked brown or whíte ríce

íNSTRUCTíONS

1. Preheat oven to 350° F. Spray a 9x13-ínch bakíng pan wíth non-stíck spray.
2. Combíne soy sauce, ½ cup water, brown sugar, gínger and garlíc ín a small saucepan and cover. Bríng to a boíl over medíum heat. Remove líd and cook for one mínute once boílíng.
3. Meanwhíle, stír together the corn starch and 2 tablespoons of water ín a separate dísh untíl smooth. Once sauce ís boílíng, add míxture to the saucepan and stír to combíne. Cook untíl the sauce starts to thícken then remove from heat.
4. Place the chícken breasts ín the prepared pan. Pour one cup of the sauce over top of chícken. Place chícken ín oven and bake 35 mínutes or untíl cooked through. Remove from oven and shred chícken ín the dísh usíng two forks.
5. ...................
6. ................................

full recipe >> life-in-the-lofthouse.com

Tweet