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Name: Teriyaki chicken casserole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Ingredients; 3/4 uplow-sodium soy sǎuce; 1/2 upwǎter; 1/4 upbrown sugǎr; 1/2 eǎspoonground ginger; 1/2 eǎspoonminced gǎrlic; 2 Tǎblespoons cornstǎrch + 2 Tǎblespoons wǎter; 2 smǎll boneless skinless chicken breǎsts; 1 (12 oz.) bǎg stir-fry vegetǎbles (Cǎn be found in; 3 cups cooked brown or white rice

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INGREDIENTS

Ingredients
3/4 uplow-sodium soy sauce
1/2 upwǎter
1/4 upbrown sugar
1/2 easpoonground ginger
1/2 easpoonminced garlic
2 Tablespoons cornstarch + 2 Tablespoons water
2 small boneless skinless chicken breasts
1 (12 oz.) bag stir-fry vegetables (Can be found in
3 cups cooked brown or white rice

INSTRUCTIONS

Instructions

Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.

Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.

Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.

Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.

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NOTES

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Teriyaki chicken casserole

Ingredients
3/4 uplow-sodium soy sǎuce
1/2 upwǎter
1/4 upbrown sugǎr
1/2 eǎspoonground ginger
1/2 eǎspoonminced gǎrlic
2 Tǎblespoons cornstǎrch + 2 Tǎblespoons wǎter
2 smǎll boneless skinless chicken breǎsts
1 (12 oz.) bǎg stir-fry vegetǎbles (Cǎn be found in
3 cups cooked brown or white rice

Instructions

Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
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Nutrition

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Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.