Japanese · chicken

Teriyaki Chicken Casserole

Name: Teriyaki Chicken Casserole
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3/4 cup soy sauce; 1/2 cup water; 1/4 cup brown sugar; 1/2 teaspoon ground ginger; 1/2 teaspoon minced garlic; 4 Tablespoons cornstarch; 2 chicken breasts; 1 (12 oz.) stir-fry vegetables; 3 cups brown rice

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Soy sauce¾ cup
Water½ cup
Brown sugar¼ cup
Ground ginger½ tsp
Minced garlic½ tsp
Cornstarch4 tbsp
Chicken breasts2
Stir-fry vegetables12 oz
Brown rice3 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 0 min

1
Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
2
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.
3
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.

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