Teriyaki Chicken Casserole

Name: Teriyaki Chicken Casserole
Yield: 5
Cuisine: Japonesa
Ingredients: 0.75 cups Soy sauce; 0.5 teaspoons Garlic; 4 tablespoons Cornstarch; 0.5 cups Water; 0.25 cups Brown Sugar; 0.5 teaspoons Ground Ginger; 2 Chicken Breast; 1 stir-fry vegetables; 3 cups brown rice

Fácil

Contains allergens

Cereales con glutenSoja

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 5 (estimated)

Nutrition facts

Protein23 %36 g
Carbs67 %103 g
Fat10 %7 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	625 kcal	208 kcal
Protein	36 g	12 g
Carbs	103 g	34.3 g
Fat	7 g	2.3 g

One serving is about 300 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty25/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: JapaneseKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Japanese

Ingredients

180 ml Soy sauceOriginal: 0.75 cups
0.5 teaspoons Garlic
4 tablespoons Cornstarch
120 ml WaterOriginal: 0.5 cups
60 ml Brown SugarOriginal: 0.25 cups
0.5 teaspoons Ground Ginger
2 Chicken Breast
1 stir-fry vegetables ((12 oz.))
720 ml brown riceOriginal: 3 cups

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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!