Teriyaki Chicken Casserole

By spend with pennies

Ingredients

3 cups cooked shredded chicken
3 cups cooked rice (white or brown)
12 to 14 ounces frozen stir fry vegetables
sliced green onions (and sesame seeds, for serving)
¼ cup soy sauce
½ cup water
½ cup orange juice (or pineapple juice)
2 cloves garlic (minced)
1 teaspoon minced fresh ginger
3 tablespoons brown sugar
2 tablespoons cornstarch

Prep Time15mins
Cook Time50mins
Servings6

Instructions

Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish.

In a small saucepan, combine the soy sauce, ½ cup water, orange juice, garlic, ginger, brown sugar, and cornstarch. Bring to a simmer over medium heat and cook for 2 to 3 minutes, whisking until the sugar dissolves and the sauce thickens. Remove from the heat.

Reserve ¼ cup of the teriyaki sauce for serving.

Add the chicken, rice, and frozen vegetables to the prepared baking dish. Pour the remaining teriyaki sauce over top and stir to combine.

Cover with foil and bake for 30 minutes.

Uncover, drizzle with the remaining teriyaki sauce and bake uncovered for an additional 10 to 15 minutes more, or until heated through.

Garnish with green onions and sesame seeds before serving.