Easy Teriyaki Chicken Casserole

This Teriyaki Chicken Casserole is the perfect way to serve up Chinese food for dinner without the need to order it in or stand over a stove. It’s one of my go-to easy family dinners since I almost always have all the ingredients on hand.

Author: Wondermom Wannabe

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4 servings

Calories: 960 kcal per serving

Ingredients

¾ cup - water
½ cup - soy sauce
2 tablespoons - sugar
1 tsp - ground ginger
1 tsp - cumin
1 tsp - garlic
1 tbsp - cornstarch
2 - carrots
frozen peas
3 - boneless chicken breasts
4 cups - cooked rice

Instructions

Preheat the oven to 350 degrees. Grease a baking pan and set aside.
Combine the water, soy sauce, sugar, ginger, cumin and garlic in a pot over medium heat. Add the cornstarch and mix until boiling. Keep boiling until the sauce thickens and remove from the fire.
Place the chicken breast cubes in the prepared pan. Pour half of the sauce over the chicken and take to the oven. Bake for 30 minutes. Take out from the oven.
Add the carrots, peas, rice and the remaining of the sauce and with the help of a wooden spoon mix until everything is coated. Take to the oven and cook for an additional 10 minutes.

Nutrition