¾ cup low sodium soy sauce
½ cup water
1/3 cup packed brown sugar
1 tablespoon honey
¾ teaspoon ground ginger
1 teaspoon olive oil
½ teaspoon minced garlic
2 tablespoons corn starch
2 tablespoons water
1 ½ lbs boneless, skinless chicken breasts
32 oz frozen mixed vegetables (preferably unsauced stir-fry or Asian varieties)
1 cup drained canned pineapple tidbits or chunks (packed in juice or no added sugar)
3 cups cooked brown rice
Preheat Oven:
Preheat your oven to 350°F (175°C).
Prepare the Sauce:
In a small saucepan, combine the soy sauce, ½ cup water, brown sugar, honey, ginger, olive oil, and garlic. Cover and bring to a boil over medium heat.
Once boiling, remove the lid and cook for an additional minute.
Thicken the Sauce:
While the sauce is coming to a boil, mix the corn starch with 2 tablespoons of water in a separate dish until smooth.
Add this slurry to the boiling sauce, stirring to combine. Cook for another minute until the sauce thickens, then remove from heat.
Cook the Chicken:
Lay the raw chicken breasts flat in a 9×13-inch casserole dish.
Pour about a cup of the prepared sauce over the chicken.
Bake in the preheated oven for 30-35 minutes, or until the chicken breasts are fully cooked.
Prepare the Vegetables:
While the chicken is baking, steam or cook your frozen vegetables according to the package directions.
Shred the Chicken:
Once the chicken is cooked, remove the casserole dish from the oven.
Shred the chicken in the dish using two forks.
Combine Ingredients:
Add the cooked vegetables, pineapple, and cooked rice to the casserole dish with the shredded chicken.
Pour most of the remaining sauce over the mixture, reserving a small amount to drizzle over the top when serving.
Stir everything together in the casserole dish until well combined.
Bake Again:
Return the casserole dish to the oven and bake for an additional 15 minutes.
Serve:
Remove from the oven, drizzle with the remaining sauce, and serve.
Enjoy this delicious Teriyaki Chicken and Rice Casserole!
