Teriyaki Chicken Casserole Recipe
Our teriyaki chicken casserole recipe is a great way to make teriyaki! It is a healthy dump casserole filled with all your favorite vegetables!
Serving6 people
Ingredients
- 1 cup soy sauce
- ¾ cup water
- ½ cup brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon garlic, minced
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 3 boneless, skinless chicken breasts
- 6 cups stir fry vegetables, frozen
- 1½ cups quinoa, cooked
Equipment
Instructions
- Preheat oven to 350 degrees and spray a 9x13 glass pan with nonstick cooking spray.
- In a small saucepan, combine and stir soy sauce, water, brown sugar, ground ginger, and minced garlic.
- Bring to boil and take off heat.
- Mix 2 Tablespoons of cornstarch and 2 Tablespoons of water together and add to the mixture.
- Place chicken in glass pan and pour the sauce over the chicken and bake for 30 minutes.
- Remove from oven and shred the chicken with 2 forks. Add frozen stir fry vegetables and cooked quinoa to the pan.
- Mix and flatten out, then place back in oven and cook for 15-20 minutes or until the vegetables are fully thawed.
Notes
You can substitute rce for the quinoa if you'd like.
Nutrition
Calories: 475 kcal · Carbohydrates: 75 g · Protein: 28 g · Fat: 9 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 36 mg · Sodium: 2290 mg · Potassium: 862 mg · Fiber: 11 g · Sugar: 18 g · Vitamin A: 9295 IU · Vitamin C: 19 mg · Calcium: 97 mg · Iron: 5 mg