Special Teriyaki Chicken Casserole
Chicken – 1 (breast)
Fried rice – 3 cups
Cold water – 2 tablespoon
Corn Flour – 2 tablespoon
Garlic – 1 (minced)
Sesame oil – 1 teaspoon
Ginger – ¾ teaspoon
Honey – 1 tablespoon
Brown sugar – 1/3 cup
Water – ½ cup
Soy sauce – ¾ cup
Mixed vegetables – 1 small pack (broccoli, sprouts, carrots and snow peas)
Pre-heat the oven to 350 degree
Take soy sauce, water, brown sugar, honey, ginger, sesame oil, and garlic in a pan and cook over medium heat for 1 minute.
After boil, stir together the corn starch and 2 tablespoon water to make a slurry. Once the sauce is boiling add the slurry to the pan and stir it. Cook it for a minute until the sauce is thickened.
Place the chicken breasts in the prepared pan. Pour a cup of sauce top of the chicken and place it in the oven for 35 minutes. Remove the dish from the oven after breast is cooked and shred chicken in the dish using two forks.
Steam mixed vegetables, while the chicken is cooked.
When the chicken is shredded add the steamed vegetables and rice to the casserole with the chicken. Add remaining sauce. Stir everything together in the casserole. Return the dish to the oven and cook it for 15 minutes. Remove from the oven and drizzle a drop of sauce on it. And serve it.
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