Teriyaki Chicken Casserole

Be forewarned, this recipe is time consuming, but so delicious and makes a ton of food. I was hesitant to post it because it takes so long but I find myself making it time and time again so I might as well save it to my blog so that I can find it easier and keep up with the changes I have made to it.

I found the recipe on pinterest and it is based off of her ham fried rice, so when reading the original recipe I didn't realize that part of it, you had to make the rice first (meaning let rice sit for 24-48 hours) and then come back and make the rest of it, so be prepared to not eat this tonight!

What You Need:
1 large or 2 medium breasts of chicken
1 package snow peas
1-2 heads of broccoli
1.5 cups carrots diced
1.5 cups peas
3/4 cup soy sauce **(LOW SODIUM)
1/2 cup water
1/3 cup brown sugar
1 Tbsp honey
3/4 tsp ginger
1 tsp sesame oil
1/2 tsp minced garlic
2 Tbsp corn start
2 Tbsp cold water

1.5 cups uncooked rice
2 cups diced ham (I just buy the package near bacon)
2 eggs
2 Tbsp oil
1/3 cup soy sauce **(LOW SODIUM)
1 Tbsp brown sugar
1/2 tsp white sugar
1/8 tsp ginger
1 pinch crushed red pepper

What You Do:
1-2 days ahead of time cook the rice, let it dry (I let it sit out the rest of the evening, then put it in the refrigerator until I'm ready to use it)

Heat the oven to 350. 

In medium saucepan stir together 3/4 cup soy sauce, 1/2 cup water, 1/3 cup brown sugar, 1 Tbsp honey, 3/4 tsp ginger, 1 tsp sesame oil, 1/2 tsp minced garlic. Bring to a boil and cook for 1 additional minute. 

In a small bowl, stir together the water and cornstarch. Add 1 tsp of the hot soy sauce mixture to the cornstarch mixture then slowly pour everything into the boiling soy sauce mixture, whisking until it begins to thicken. (Set extra sauce aside)

Place the chicken in a baking dish (I use 8x8 pyrex) and pour about 1 cup of the thick sauce over the chicken. Bake for 30 minutes then shred the chicken. 

While the chicken is cooking:

Steam the peas, carrots, broccoli and snow peas, set them aside. 

Scramble the eggs, chop them up and set aside. 

In a small bowl whisk together 1/3 cup soy sauce, 1 Tbsp brown sugar, 1/2 tsp white sugar, 1/8 tsp ginger, pinch red pepper. Set aside. 

In large pan, over medium heat add the oil and rice, cooking until hot. Add the sauce and stir. Add the eggs and ham.  

In a large bowl mix together all of the ingredients (rice, egg, ham, veggies, shredded chicken). Add about 1/2 cup of leftover sauce mixture, mix it all together. 

Pour entire dish into a 9x13 baking dish and place back in the oven for about 15 minutes. Remove from the oven and drizzle with more sauce. 

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