Thursday, April 28, 2016

{Gluten and Dairy Free} Teriyaki Chicken Casserole

I'm not a huge casserole fan in general, but there are a few out there that totally change my mind. The one dish meal has so many benefits. . mainly, it's easy!  This one from Oh Sweet Basil looks very much worth trying! I adapted it to make it gluten free. You can use coconut aminos to make it soy free!

This teriyaki chicken casserole was a blessing in the midst of a few trials that we chose to laugh about and came out better people because of it. Plus it's killer yummy!
photo from Oh Sweet Basil
  • 3 cups fried rice
  • 1 breast of chicken
  • 1 small package (found in produce department) stir fry vegetables including broccoli, sprouts, carrots and snow peas
  • teriyaki sauce
  • 3/4 cup low sodium soy sauce ( you could use gluten free tamari or coconut aminos!)
  • 1/2 cup water
  • 1/3 cup brown sugar
  • 1 tablespoon honey
  • 3/4 teaspoon ground ginger
  • 1 teaspoon sesame oil (you can switch this!)
  • 1 small garlic clove, minced fine
  • 2 tablespoons corn starch
  • 2 tablespoons cold water
  1. make the fried rice per the link above.
  2. heat the oven to 350 degrees.
  3. for the teriyaki sauce
  4. in a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. bring to a boil and cook for 1 minute.
  5. in a small bowl, stir together the water and cornstarch. add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. set aside.
  6. place the chicken in a baking dish and pour 1 cup of the teriyaki sauce over the chicken. bake for 30 minutes, remove from the oven and shred.
  7. steam the veggies and then add the veggies, rice and chicken to an 8x9" baking dish. add 3 tablespoons of the leftover teriyaki sauce and stir to combine. place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce. serve immediately.

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