teriyaki chicken casserole rice Ingredients

• 3 cups fried rice
• 1 breast of chicken
• 1 small package (found in produce department) stir fry vegetables including broccoli, sprouts, carrots and snow peas
• teriyaki sauce
• 3/4 cup LOW SODIUM soy sauce
• 1/2 cup water
• 1/3 cup brown sugar
• 1 tablespoon honey
• 3/4 teaspoon ground ginger
• 1 teaspoon sesame oil
• 1 small garlic clove, minced fine
• 2 tablespoons corn starch
• 2 tablespoons cold water

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Instructions

• Make the fried rice per the link above.
• Heat the oven to 350 degrees.
• for the teriyaki sauce
• in a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. bring to a boil and cook for 1 minute.
• in a small bowl, stir together the water and cornstarch. add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. set aside.
• Place the chicken in a baking dish and pour 1 cup of the teriyaki sauce over the chicken. Bake for 30 minutes, remove from the oven and shred.
• Steam the veggies and then add the veggies, rice and chicken to an 8×9″ baking dish. Add 3 tablespoons of the leftover teriyaki sauce and stir to combine. Place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce. Serve immediately.