Chicken teriyaki is my jam! I have made an easy casserole version that is very little prep time and sure to be a crowd pleaser. Enough with the chatter…
Let’s get started!
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 teaspoon apple cider vinegar
- 2 garlic cloves minced
- 1/2 teaspoon ginger
- 1/4 teaspoon pepper
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 3 chicken breasts, cooked and shredded
- 4 cups rice cooked
- 3 cups vegetable stir fry, thawed
Preheat oven to 350 degrees.
In a 9×13 casserole dish add the shredded chicken, veggies and rice and mix together.
In a mixing bowl, mix the remainder of the ingredients and pour over top of the chicken, rice and veggies.
Bake uncovered for 20 minutes.