Teriyaki Chicken and Rice Casserole

Name: Teriyaki Chicken and Rice Casserole
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 chicken breast fillets; 180ml soy sauce; 50g soft light brown sugar; ½ tsp ground ginger; 1 garlic clove, minced; 4 tbsp cornflour; 350g fresh stir-fry vegetables; 200g brown rice (cooked weight ~600g)

Juicy shredded chicken and crisp vegetables in a sweet-savoury sticky teriyaki glaze.

50 min serves 4 Easy Watch

Ingredients

2 chicken breast fillets600g

180ml soy sauce150ml

50g soft light brown sugar500g

½ tsp ground ginger35g

1 garlic clove, minced3 pack

4 tbsp cornflour500g

350g fresh stir-fry vegetables375g

200g brown rice (cooked weight ~600g)1kg

Method

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.
*Meanwhile, steam or cook the vegetables according to package directions.
Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £3.68 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£9.90 est. · serves 4

Method

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.

*Meanwhile, steam or cook the vegetables according to package directions.

Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!