Chicken Teriyaki Casserole

• Gluten free

• Meat

  • 3 Chicken breasts, medium boneless skinless

• Produce

  • 1 tsp Garlic
  • 1 tsp Ginger, ground
  • 6 cups Stir fry vegetables, frozen

• Condiments

  • 1 cup Soy sauce

• Pasta & Grains

  • 1 1/2 cups Quinoa, cooked

• Baking & Spices

  • 1/2 cup Brown sugar
  • 2 tbsp Cornstarch

• Liquids

  • 7/8 cup Water

Found on sixsistersstuff.com

Description

Ingredients

• 1 cup soy sauce
• 3/4 cup water
• 1/2 cup brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon minced garlic
• 2 Tablespoons cornstarch
• 2 Tablespoons water
• 3 medium boneless, skinless, chicken breasts
• 6 cups frozen stir fry vegetables
• 1 1/2 cups cooked quinoa

Directions

• Preheat oven to 350 degrees and spray a 9x13 glass pan with nonstick cooking spray.
• In a small saucepan, combine and stir soy sauce, water, brown sugar, ground ginger, and minced garlic.
• Bring to boil and take off heat.
• Add 2 Tablespoons of corn starch.
• Place chicken in glass pan and pour the sauce over the chicken and bake for 30 minutes.
• Remove from oven and add frozen stir fry vegetables and cooked quinoa to the pan.
• Mix and flatten out, then place back in oven and cook for 15-20 minutes or until the vegetables are fully thawed.