Teriyaki Chicken Casserole

This classic baked teriyaki chicken casserole recipe is easy to make and the perfect crowd pleasing recipe for a busy weeknight dinner or potluck. It’s everything you love about takeout without leaving your house! Casseroles are great for dinner because they’re easy to throw together and comforting to come home to. One of our most viral recipes is a casserole…try our cheesy ground beef and rice casserole for maximum comfort food! This teriyaki casserole combines chicken with a sweet savory glaze mixed with tasty fried rice and loads of healthy vegetables!

Ingredients:
3 Cups Fried Rice, (leftover fried rice is perfect!)
1 Chicken Breast
1 Package Stir Fry Vegetables, found in produce department, including broccoli, sprouts, carrots and snow peas

Teriyaki Sauce:
¾ Cup Tamari or Soy Sauce
½ Cup Water
⅓ Cup Brown Sugar
1 Tablespoon Honey
¾ teaspoon Ground Ginger
1 teaspoon Sesame Oil
2 Cloves Garlic, minced fine
2 Tablespoons Cornstarch
2 Tablespoons Cold Water

Instructions:
3 Cups Fried Rice, leftover fried rice or make it home made.
Heat the oven to 350 degrees.

For the Teriyaki Sauce:
In a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. Bring to a boil and cook for 1 minute. In a small bowl, stir together the water and cornstarch. Add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. Set aside. Place the sliced chicken in a baking dish and pour 1 cup of the teriyaki sauce over the chicken. Bake for 30 minutes, remove from the oven and shred. Steam the veggies and then add the veggies, rice and chicken to an 8×8″ baking dish. Add 3 tablespoons of the leftover teriyaki sauce and stir to combine. Place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce. Serve immediately.

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