Protein Packed Teriyaki Chicken Casserole

SERVING SIZE: 251 G

YIELDS: 5 servings

– 250g cooked white rice
– 600g raw chicken breast
– 15g sesame oil
– 1 tsp ginger paste
– 1 tsp garlic paste
– 30g soy sauce
– 290g broccoli florets
– 150g chopped carrots
– 140g teriyaki sauce
– 1.5 tbsp cornstarch
– 60g water

1. Preheat oven to 350 degrees Fahrenheit.
2. Cut chicken into bite sized pieces.
3. Pour sesame oil, soy sauce, garlic, and ginger into medium sized pan and cook chicken with sauce on medium-low heat until done. Stir constantly.
4. Remove chicken from pan, then add teriyaki sauce and 1/4 cup water to pan.
5. Combine corn starch with about 2 tbsp water until dissolved, then add to pan. Stir over low-medium heat until sauce thickens.
6. Steam broccoli and set aside.
7. In a pie dish or 8×8 casserole dish, press rice into the bottom of the dish. Then add the broccoli, cooked chicken and carrots.
8. Pour half of the sauce over the casserole.
9. Bake for 10-15 minutes.
10. Pour the rest of the sauce on top and enjoy the Teriyaki Chicken Casserole! Feel free to sprinkle sesame seeds on top.