{chicken teriyaki casserole}

Last week Bay was craving chicken teriyaki.  Every time I asked her “what sounds good” chicken teriyaki!!

Wait, is it teriyaki chicken or chicken teriyaki?   Hold on, let me google it.

Accroding to google, it’s teriyaki chicken.  But, I think I like chicken teriyaki better, so we’re just gonna go with it, K?

Anyway, where was I going…….

Ok, I’m not a big teriyaki fan.  Doesn’t it always feel like a sodium overload?  Or is that just me?  I googled it.  Again!  Found a bunch of recipes.  Made my own spin on this dish after reading about 4 similar recipes.  And it was killer.  It doesn’t taste like a salt lick….lol!  Bay was pumped.  I almost polished it off for lunch the remaining of the week.

I’d say that’s a winner winner chicken dinner.

Sorry, I had to 🙂

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This dish is crowd pleasing.  Super easy to make.  You get all your food groups.  Healthy-ish.  And great leftovers!

Did I mention this feeds an army?  I dedicate this one to all my girlfriends with #hellakids

Here’s what you’ll need:

  • 3/4 cup low-sodium soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 boneless skinless chicken breasts
  • 12 oz. bag stir fry veggies (produce section)
  • 3 cup cooked jasmine rice (or brown rice)

 

Here’s what you’ll do:

Preaheat oven to 350 degrees.  Line a 9 x 13 pan with foil.

Place chicken breasts on prepared pan.

Combine soy sauce + 1/2 cup water + brown sugar + rice vinegar + honey+ ginger + garlic in a small sauce pan.  Cover + bring to a boil.  Once boiling, remove lid and cook 1 minute.

Stir together corn starch + water until smooth.  Slowly add to soy sauce mixture.  Remove sauce pan from heat.  Sauce will become thick.

Pour one cup of sauce over the chicken.  Cover and bake in the oven for about 25-30 minutes.

While chicken is cooking, steam veggies according to package.

Once chicken is cooked, shred with two forks.

Remove foil from 9 x 13 pan that you baked the chicken in.  Coat with nonstick spray.

To the 9 x 13 pan, add rice + shredded chicken + veggies.  Add the remaining sauce.  Reserve about 2 tablespoons to drizzle for serving.

Gently stir, cover and return to oven for 15 minutes.

Drizzle with remaining sauce and serve.

 

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I seriously pulled the chicken + veggies out of the casserole and threw them over my greens.  With a tiny bit of olive oil + salt + pepper.  Cold.  So good.  Lunch for about 3 days in a row.  I love when a dish can feed us though the week.  And it’s something we actually enjoy.

 

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Give it a try!  Then drop me a line.  It makes my day when readers make something we love.

Have a happy Tuesday and see you tomorrow!

 

xoxo stacyb

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