Kid-tested: Easy Asian chicken casserole
by Lindsay Weiss posted in Life
Anything called "casserole" is usually a no-go in my house. Casseroles, to my kids, mean I've tried to mix in a bunch of things they don't like but can't always see. So because casseroles are deceptive little boogers (if you're 4), I didn't tell my kids exactly what this was called.
To them this is chicken stir-fry all mixed up in one pan. And we love us some chicken stir-fry.
But I love this in casserole form, because you can wrap it up and bring it to a friend without carrying a bunch of containers. And it's so colorful and pretty -- no one will ever know how easy it is to make.
All you do is stir together a quick soy-ginger sauce and use it for the chicken and the finished casserole. While the chicken is baking, you warm up some frozen veggies and cook some rice. Then, when the chicken is finished you throw it all together. Voila, a perfect weeknight meal (that makes great leftovers). Using frozen veggies really does save a ton of time in this dish. As long as you stir fry them in a pan (vs. microwaving them), the texture is absolutely fine.
Easy Asian Chicken Casserole
3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar
2 teaspoons fresh ginger, minced
1 teaspoon minced garlic
2 tablespoons cornstarch + 2 Tablespoons water
2 small boneless skinless chicken breasts
1 (12 oz.) bag frozen stir-fry vegetables (I like broccoli, snow peas, peppers, onions)
3 cups cooked brown or white rice
Preheat oven to 350° ...
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