TERIYAKI CHICKEN AND STIR-FRY CASSEROLE

TERIYAKI CHICKEN AND STIR-FRY CASSEROLE

TOP REVIEWS:

I make stir try Every once in awhile but have never made chicken terriachy spel? Before. I have a good friend in rehab and love making him homemade suppers. So tonight this is what he had. He says he loved it. I thought it was very good. Thanks for your recipe. i will use it again. P.s. Didn’t change but one little thing. I like lemongrass so put in some of that.

I improvised a bit, using broccoli, onions, red pepper strips. I added some Chicken stock to make it more saucy, and tossed it with plain Ramen Noodles. It is delicious!!!

I had never made teriyaki chicken before and didn’t find the recipe until I was ready to make it for dinner so I didn’t have all the ingredients on hand, and I had already marinated my chicken in teriyaki sauce overnight so I couldn’t follow directions exactly, made the sauce the way the recipe recommended and fried up my chicken (pre-marinated in teriyaki sauce, but I poured off the excess before cooking), then threw in some veggies I found in the freezer Italian blend (zucchini, carrots, cauliflower, lina beans and Italian green beans, plus a hand full or two of frozen sliced green bell pepper), then because I was making four times the amount this recipe makes and it wouldn’t all fit in the pan at the same time, I added the sauce to the veggies while they cooked, and then mixed it all in a large bowl. Served over white rice. I did have to substiture the rice vinegar for apple cidar vinegar because I didn’t have any on hand, but otherwise the sauce is exactly like the recipe calls for. The sauce needs to be stirred frequently as some of the cornstartch settled on the bottom of my skillet. Turned out delicious, and I loved it. If you do marinate the chicken I would be careful to drain all the sauce from it before cooking, it has the potential to be too strong.

The sauce for this recipe is really good. I accidentally added a little too much vegetable oil to the pan before I put in the chicken, but I think that’s why mine turned out like really good (but bad for you) Chinese takeout. After about 2 min of cooking the chicken I added in a frozen stir fry mix with mushrooms, carrots, asparagus, and yellow squash. For the sauce I used Yoshida’s Original Teriyaki plus the vinegar and soy sauce, and used flour for the cornstarch. It turned out great.

Pretty much followed this recipe exactly as is except for the choice of vegetables. I added broccoli, onions red bell pepper and carrots. Served with some brown rice on the side! Delicious! My husband loves this dish! And it tastes even better the next day for lunch. I make this meal probably 3 times a month now. Its defiantly a favorite.

INGREDIENTS:

1 lb. (450g) boneless, skinless chicken breasts, diced
2 cups chicken stock/broth, no sodium
¾ cup teriyaki sauce
2 cups (475g) uncooked instant white or brown rice
1 lb. (450g) frozen bag stir-fry vegetables*
5 cloves garlic, grated or finely chopped
2″ piece of fresh ginger, grated or finely chopped
2 tablespoons canola or vegetable oil
1 tablespoon toasted sesame seeds for garnish (optional)

DIRECTIONS:

Preheat the oven to 375° F.
Put a large sauté pan on medium heat. Add in oil. When oil becomes hot, add in garlic and ginger, sauté for 2-3 minutes until fragrant. Add in chicken. Adjust heat as needed and cook until chicken done. Turn off heat. Add in teriyaki sauce and stir-fry vegetables. Mix well.
In a baking dish, add in instant rice and chicken stock …

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