Kid-tested: Easy Asian chicken casserole

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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° F. Spray a 9×13-inch baking pan with non-stick spray.

Combine soy sauce, 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.

Meanwhile, stir together the cornstarch 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 the sauce starts to thicken then remove from heat.

Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven cut into bite-sized pieces.

Stir-fry the frozen vegetables according to package directions. (I tossed in a little olive oil and garlic too.)

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. Gently toss everything together in the casserole dish until combined. Return to oven and cook 10 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce.

Serves 6.

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