Teriyaki Chicken Casserole Directions:
Preheat oven to 375°F and lightly coat a 9×13-inch baking dish with nonstick spray.
In a saucepan over medium heat combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger and bring to a steady simmer for 3 minutes.
Stir cornstarch and water in a small bowl until completely smooth and whisk into the simmering sauce, cooking exactly 2 minutes until thickened, then remove from heat.
In a large mixing bowl combine cooked rice, chicken, broccoli, bell pepper, carrots, and half of the green onions and mix evenly.
Pour ¾ of the teriyaki sauce over the mixture and stir thoroughly to coat all ingredients.
Transfer mixture evenly into the prepared 9×13-inch baking dish and drizzle remaining sauce over the top.
Cover tightly with foil and bake for 20 minutes.
Remove foil and bake an additional 8 minutes until fully heated through and lightly golden on top.
Let rest 5 minutes, then slice into 6 equal portions and top with remaining green onions before serving.
WW Points Calculation
Cooked white rice 3 cups (½ cup per serving, 6 servings) 18.00
Honey ¼ cup (about 1 tbsp per serving, 6 servings) 12.00
Sesame oil 1 tbsp (distributed across 6 servings) 4.00
Cornstarch 1 tbsp (distributed across 6 servings) 1.00
Skinless chicken breast, vegetables, soy sauce, vinegar, garlic, ginger 0.00
Points Information:
Total Points: 35.00
Servings: 6 servings (each serving approximately 1½ cups)
Points per serving: 5.83
Nutrition Information
Calories 235
Fat 3.5g
Protein 11g
Carbohydrates 35g
Sugar 9g
Sodium 820mg
I'm waiting for your comments! Enjoy!
