Chicken Teriyaki Casserole

Is anyone else out there a HUGE fan of casserole dishes like I am? What's not to love about putting together a delicious meal that combines flavors and textures into one hot little dish? If you're in the mood for a Japanese-style meal to bring to the dinner table, trust me when I say that this chicken teriyaki casserole does NOT disappoint!

Prep Time: 15 minutes

Cooking Time: 45 minutes

Yields: 2 servings

INGREDIENTS

3/4 cup instant rice

1 chicken breast

1 package stir-fry vegetables (frozen)

TERIYAKI SAUCE

1/3 cup low sodium soy sauce

1/4 cup water

1 teaspoon ground ginger

2 tablespoons brown sugar

1 tablespoon honey

1 teaspoon olive oil

1 garlic clove, minced (if you are using pre-minced garlic, use a teaspoon)

1 tablespoon flour

1 tablespoon cold water

INSTRUCTIONS

1. Pre-heat oven to 375 degrees.

2. Make instant rice according to directions on box.

3. (While rice is cooking) In a small pot, stir together soy sauce, water, brown sugar, honey, ginger, olive oil and garlic. Bring to a boil and cook for 1 minute.

4. In a small bowl, mix tablespoons of flour and cold water. (If it looks like a very thin glue when finished, you've done it right!) Add a teaspoon of the hot soy sauce mixture to the flour mixture and stir. Slowly add flour mixture into the pot of hot soy sauce and whisk together until blended. Take off heat and set aside.

5. Cut chicken into small cubes and place in bottom of a casserole dish. Pour half of the soy sauce mixture on top of chicken and mix together. Bake chicken for 20 minutes.

6. Place rice, frozen veggies and baked chicken in a large mixing bowl. Add remaining soy sauce mixture and toss until evenly coated. Place back in casserole dish and cook an additional 25-30 minutes.

7. Remove from oven and serve immediately.

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