Trying to Cut Back on the Take-Out Calls? This Will Help You!

This recipe has been a huge success over at Life In The Lofthouse! It has received lots of wonderful comments from readers – let’s take a look at what they’ve said about it:


I wanted to let you know that I made the Teriyaki Chicken Casserole for my family (roommate, her parents and my Dad) for Sunday dinner. All I can say is: WOW!! The teriyaki sauce is so simple to make and tastes out of this world. I will admit that I decided to use fresh veges instead of what you had listed. I figured that since we are at the beginning of the vegetable season I would add asparagus, green beans, carrots, snow peas and broccoli. I just cooked them individually and then added everything together after the chicken was shredded. I’ll admit it was a lot more work but overall, your recipe was amazing!! In fact my family informed me that I needed to put it with my “keep” file and fix it again sometime. Delicious and healthy!


Made this for dinner tonight – it was a hit with my kids who are 13, 12 and 9 and my hubby told me good job – thanks for the inspiration!!




3/4 cup Kikkoman low-sodium soy sauce

1/2 cup water

1/4 cup Domino brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon minced garlic

2 Tablespoons cornstarch + 2 Tablespoons water

2 small Perdue boneless skinless chicken breasts

1 (12 oz.) bag Birds Eye stir-fry vegetables (Can be found in the produce section

3 cups cooked Uncle Bens brown or white rice




Preheat oven to 350° F. Spray a 9×13-inch baking pan with cooking spray.

Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.

Stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until it starts to thicken, and remove from heat.

Place the chicken breasts in the pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Shred chicken in the dish using two forks.

Meanwhile, steam or cook the vegetables according to package directions.

Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Toss everything together until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving.





Quick Tip: Use any of your favorite vegetables for this dish!

Thanks to Life in the Lofthouse for this delicious Asian-inspired dinner!

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