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Step 1: Make the Teriyaki Sauce
1. In a small saucepan, combine soy sauce, ½ cup water, brown sugar, honey, ginger, olive oil, and garlic.
2. Stir until the sugar is dissolved, then cover and bring to a boil over medium heat.
3. In a small bowl, mix cornstarch and 2 tablespoons of water to create a slurry.
4. Gradually add the slurry to the boiling sauce, stirring constantly until the sauce thickens.
5. Remove from heat and set aside.
Step 2: Bake the Chicken
1. Preheat the oven to 350°F (175°C).
2. Place the chicken breasts in a 9×13-inch casserole dish.
3. Pour 1 cup of the teriyaki sauce over the chicken, ensuring it’s evenly coated.
4. Bake for 30-35 minutes, or until the internal temperature reaches 165°F (74°C).
5. Remove from the oven and shred the chicken directly in the dish using two forks.
Step 3: Prepare the Vegetables and Rice
1. While the chicken is baking, steam or cook frozen vegetables according to package instructions.
2. Prepare brown rice as per package directions.
Step 4: Assemble the Casserole
1. Add the shredded chicken, cooked vegetables, pineapple, and brown rice to the casserole dish.
2. Pour most of the remaining teriyaki sauce over the mixture, reserving a little for a final drizzle.
3. Stir everything together until evenly combined.
Step 5: Bake Again
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