Teriyaki Chicken And Rice Casserole Recipe 445 Food

EASY TERIYAKI CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Making the Teriyaki Sauce: In a medium sized saucepan add the soy sauce, sugar, cider vinegar, garlic, ginger, and pepper. In a small bowl whisk together cornstarch and water. Slowly whisk into soy sauce mixture and bring to a boil over medium high heat. Reduce to a simmer and let thicken for about 3-5 minutes.
• In a 9x13 casserole dish add the chicken breasts. Pour half of the teriyaki sauce on top and bake for 25 minutes or until chicken is cooked throughout and no longer pink. Remove from oven and shred the chicken.
• Stir in cooked rice and add vegetable mixture. Pour in remaining sauce. Mix together and baked until heated through for about 10-15 minutes.

TERIYAKI CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a 9x13-inch (3-quart) casserole dish with cooking spray. If necessary, cook the brown rice.
• In a small saucepan over medium heat, combine the soy sauce, 1/2 cup water, rice vinegar, honey, brown sugar, garlic, and ginger. Cover and bring to a boil. Once boiling, remove the lid and cook for 1 minute, stirring constantly. While you wait for the sauce to boil, whisk the cornstarch and 2 tablespoons of water together in a small bowl to create a slurry. Once the sauce is boiling, add the slurry, then stir to combine. Cook for 1 additional minute, until the sauce begins to thicken. Remove from heat.
• Arrange the chicken breasts in a single layer in the prepared casserole dish. Pour 1 cup of the sauce over the top, then bake the chicken for 30 to 35 minutes, until cooked through. Remove the dish from the oven and shred the chicken in the dish with two forks.
• While the chicken cooks, steam the vegetables according to package instructions. Add the vegetables, brown rice, and edamame to the dish with the shredded chicken. Add all but 1/4 cup of the remaining sauce. Stir together, then return to the oven and bake until heated through, about 15 minutes. Remove from the oven, drizzle with reserved sauce, and sprinkle with green onions. Enjoy warm.

CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY

Steps:

• Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
• In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
• In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
• Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
• Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
• Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
• Enjoy!

TERIYAKI CHICKEN AND RICE

Steps:

• Heat oven to 375*.
• Spray 13x9 inch glass baking dish with nonstick cooking spray. In sprayed baking dish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the teriyaki sauce; mix well.
• Arrange chicken pieces over rice mixture. In a small bowl, combine the remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil.
• Bake 45 minutes. Uncover baking dish; bake 15 to 30 minutes longer or until chicken is fork tender and juices run clear. Sprinkle with cashews.
• NOTE: If you prefer, use four bone in chicken breasts instead of the cut up frying chicken.
• NOTE: If desired, use one 14 oz can whole kernel corn drained in place of the baby corn nuggets.

BAKED TERIYAKI CHICKEN WITH INSTANT RICE

Steps:

• Place chicken in freezer bag. Add bottle of Teriyaki Marinade. Close bag securely and shake to coat chicken. Place in refrigerator overnight.
• Preheat oven to 350*. Spray baking dish with nonstick cooking spray. Remove chicken from marinade and place in baking dish. Cover with foil. Place in oven and bake covered for 30 minutes. After 30 minutes, remove foil, turn over chicken and bake for 30 minutes longer until chicken is no longer pink.
• In a medium saucepan, boil water. When full boil, remove from heat and add rice. Stir. Cover and let sit for 5 minutes.
• Serve chicken with rice.