1 (12 oz..) bag stir-fry greens (Can be found in the produce phase)
1/four cup brown sugar
half teaspoon floor ginger
1/2 teaspoon minced garlic
3 cups cooked brown or white rice
INSTRUCTIONS
Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium warmness. Remove lid and prepare dinner for one minute as soon as boiling.
Meanwhile, stir collectively the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, upload aggregate to the saucepan and stir to combine. Cook till the sauce starts to thicken then take away from warmness.
Place the chicken breasts inside the prepared pan. Pour one cup of the sauce over top of bird. Place chook in oven and bake 35 mins or until cooked thru. Remove from oven and shred bird inside the dish the use of forks.
*Meanwhile, steam or prepare dinner the vegetables in keeping with package instructions.
Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the closing sauce, reserving a piece to drizzle over the pinnacle while serving. Gently toss the entirety collectively inside the casserole dish until blended. Return to oven and cook 15 minutes. Remove from oven and permit stand 5 minutes earlier than serving. Drizzle every serving with closing sauce. Enjoy!
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