Teriyaki Chicken Casserole (Printable Version)

A comforting bake of tender chicken, colorful vegetables, and jasmine rice in glossy teriyaki sauce, perfect for busy nights.

# Ingredients:

→ Protein

01 - 340 g boneless skinless chicken breasts

→ Sauce

02 - 120 ml low sodium soy sauce
03 - 15 ml water
04 - 30 g light brown sugar
05 - 15 ml seasoned rice wine vinegar
06 - 10 g fresh garlic, grated
07 - 10 g fresh ginger, grated
08 - 10 ml toasted sesame oil
09 - 16 g cornstarch
10 - 30 ml water (for slurry)

→ Vegetables

11 - 350 g frozen stir-fry vegetables, steamed

→ Grains

12 - 300 g cooked jasmine rice

# Steps:

01 - Spray a 23x33 cm baking dish with nonstick spray to prevent sticking and simplify cleanup.
02 - Place chicken breasts evenly spaced in the prepared dish to ensure uniform cooking.
03 - In a saucepan, combine soy sauce, 15 ml water, brown sugar, rice wine vinegar, grated garlic, grated ginger, and sesame oil. Heat over medium-high until boiling.
04 - Whisk cornstarch with 30 ml water to form a smooth slurry. Gradually stir the slurry into the boiling sauce, stirring constantly for 30 to 45 seconds until glossy and thickened. Remove from heat.
05 - Pour 240 ml of hot teriyaki sauce evenly over the chicken. Cover with foil and bake at 175°C for 30-35 minutes or until internal temperature reaches 74°C.
06 - Remove the foil carefully and shred the chicken in the dish using two forks while hot.
07 - Add steamed vegetables, cooked jasmine rice, and remaining teriyaki sauce to the dish. Gently fold to evenly coat all components.
08 - Spread mixture evenly and return to the oven. Bake for 10 to 15 minutes until heated through and bubbling.
09 - Optionally drizzle reserved teriyaki sauce over the top before serving for enhanced flavor.

# Notes:

01 - Steam or microwave frozen vegetables before mixing to maintain crisp texture.
02 - Allow sauce to rest off heat after thickening for optimal consistency.
03 - Use cooked jasmine rice that is slightly firm to prevent mushiness.
04 - Leftovers store well refrigerated up to three days and freeze well portioned.

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