Teriyaki chicken stir-fry is one of my favorite meals. I decided to put all the elements together so we could enjoy it in a casserole! It turned out great! You’ll love this!
Here’s what you need:
1/2 cup water
3/4 cup lower sodium soy sauce
1/4 cup honey
1 t minced fresh ginger
1/2 t minced fresh garlic
2 T cornstarch plus 2 T water
1 T olive oil
2 lb chicken tenderloins, cut up in small pieces
1 bag (12-16 oz) fresh stir-fry veggie mix found in the produce section ( broccoli, carrots, snow peas, etc) cooked, but not too soft ( sautéed or steamed )
3 cups COOKED brown rice
crushed peanuts or cashews for garnish
Preheat the oven to 350. Mix the first 5 ingredients together in a saucepan. Heat over medium high heat until very hot. Mix the cornstarch and water together and stir it into the sauce. When it is slightly thickened, remove from heat and cover. In a skillet, heat the olive oil on medium high heat and sauté the chicken pieces until done. Drain off any liquid. Spray the bottom of a 9x13 baking dish. Mix together the chicken, cooked veggies, cooked rice and almost all the sauce, leaving out about 1/3 cup for later. Stir well and bake for 10-15 minutes. Drizzle the extra sauce all over the casserole and garnish with the crushed nuts. Enjoy!
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