Teriyaki Chicken Casserole

Ingredients

• ¾ cup low-sodium condiment
• ½ cup water
• ¼ cup sugar
• ½ teaspoon ground ginger
• ½ teaspoon minced garlic
• 2 Tablespoons cornflour + a pair of Tablespoons water
• 2 tiny deboned skinless chicken breasts
• 1 (12 oz.) bag stir-fry vegetables (Can be found within the manufacture section)
• 3 cups hard-boiled brown or polished rice

Instructions

1. Preheat kitchen appliance to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
2. Combine condiment, ½ cup water, sugar, ginger and garlic during a tiny cooking pan and canopy. rouse a boil medium heat. take away lid and cook for one minute once boiling.
3. Meanwhile, stir along the corn starch and a couple of tablespoons of water during a separate dish till sleek. Once sauce is boiling, add mixture to the cooking pan and stir to mix. Cook till the sauce starts to thicken then take away from heat.
4. Place the chicken breasts within the ready pan. Pour one cup of the sauce over prime of chicken. Place chicken in kitchen appliance and bake thirty five minutes or till hard-boiled through. take away from kitchen appliance and shred chicken within the dish victimization 2 forks.
5. *Meanwhile, steam or cook the vegetables in line with package directions.
6. Add the hard-boiled vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a touch to drizzle over the highest once serving. Gently toss everything along within the casserole dish till combined. come to kitchen appliance and cook quarter-hour. take away from kitchen appliance and let stand five minutes before serving. Drizzle every serving with remaining sauce. Enjoy!