Chicken teriyaki is one of those dishes that pretty much everyone loves. Even kids love it. I like to use the recipe below when my sister and her kids come over for dinner. I make steamed rice and boil rice noodles so everyone has the option to have it with either or, or both!
The recipe starts off by sauteing onions, garlic and freshly minced ginger to build flavor. Then you mix the onion mixture with chicken, brown sugar and rice wine vinegar. Make a quick slurry with water and cornstarch and mix well into the casserole. Pop it in the oven, and in 45 minutes you have the perfect teriyaki casserole.
chicken teriyaki casserole
6
20 minutes
45 minutes
1 hour, 5 minutes
1 tablespoon vegetable oil
1 cup thinly sliced onions
5 garlic cloves, minced
2 teaspoons peeled and minced ginger
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
⅓ cup low-sodium soy sauce
¼ cup brown sugar
¼ cup rice vinegar
1½ tablespoons cornstarch
½ cup water
Salt and pepper to taste
4 green onions, finely chopped
2 tablespoons toasted sesame seeds (optional)
Preheat oven to 350 degrees Fahrenheit.
Put oil in a hot saute pan. Add onions, garlic and ginger. Cooker for 5 minutes, until onions are tender and develop a bit of color.
Add the garlic mixture to a casserole dish along with everything from chicken breast to rice vinegar.
In small bowl, mix together cornstarch and water until there are no lumps. Add to the casserole and season with salt and pepper. Mix well.
Bake in oven for 45 minutes, or until chicken is cooked through.
Sprinkle with green onions and sesame seeds and serve with rice or noodles.
