Ingredients
Slurry
- 1 Tablespoon cold water
- 1 Tablespoon tapioca starch (see notes for substitutes)
Teriyaki Sauce
- 3/4 cup gluten-free soy sauce (tamari) or coconut aminos
- 1/2 cup water
- 2 Tablespoons coconut palm sugar or honey
- 2 teaspoons rice wine vinegar or apple cider vinegar
- 2 teaspoons grated ginger or 1/2 teaspoon ground ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes (optional)
Main Ingredients
- 1 pound skinless boneless chicken breast or thighs
- 1 package (12 ounces) fresh stir-fry vegetable mix (or 3 to 4 cups fresh vegetables of choice such as broccoli florets, sliced mushrooms, carrots, snow peas, etc.)
- 2 ½ to 3 cups cooked rice, quinoa, or cauliflower rice (see notes)
Garnish
- Sesame seeds
- Green onions
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 or large round casserole dish with oil to prevent sticking. If you have not already prepared your base, cook rice, quinoa, or cauliflower rice as desired and set aside.
- Prepare the slurry: In a small bowl, whisk together 1 tablespoon cold water and 1 tablespoon tapioca starch. Set this slurry aside; it will be used to thicken the teriyaki sauce.
- Make the teriyaki sauce: In a saucepan, combine the gluten-free soy sauce (tamari), 1/2 cup water, coconut palm sugar (or honey), rice wine vinegar, grated ginger, minced garlic, and red pepper flakes if using. Bring the mixture to a light boil while constantly stirring. Allow to boil for about 1 minute, then reduce heat to medium-low. Slowly add the slurry while stirring gently. Continue cooking for another minute until the sauce thickens enough to coat a spoon or spatula. Remove from heat once the consistency is achieved.
- Assemble the casserole: Arrange the chicken breasts in a single layer at the bottom of the greased casserole dish. Surround and top the chicken with the fresh stir-fry vegetable mix. Pour 1 cup of the prepared teriyaki sauce evenly over the chicken and vegetables, using a spoon if needed to coat the veggies thoroughly. Place the dish in the preheated oven and bake for 25 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and is no longer pink inside.
- Dice the chicken and combine: Remove the casserole from the oven and dice or shred the cooked chicken into bite-sized pieces. Add 2 ½ to 3 cups of your cooked rice, quinoa, or cauliflower rice to the casserole dish. Drizzle the remaining teriyaki sauce over everything, then gently toss the ingredients together, ensuring even coating of sauce throughout the mixture.
- Bake again to heat through: Return the casserole to the oven and bake for an additional 10 to 15 minutes until the entire dish is heated through and flavors meld beautifully.
- Garnish and serve: Once out of the oven, let the casserole stand for 5 minutes to settle. Sprinkle with sliced green onions and roasted sesame seeds for an aromatic finish. Optionally, drizzle any remaining teriyaki sauce on top of individual servings before enjoying your dish.
- Storage: Store any leftovers in a covered container in the refrigerator for up to 4 days, ensuring freshness and flavor retention.
Notes
- Tapioca starch can be substituted with cornstarch or arrowroot starch if preferred.
- If you want a lower-carb option, use cauliflower rice instead of traditional rice or quinoa.
- For sweetness, coconut palm sugar can be replaced with honey or maple syrup.
- Adjust red pepper flakes according to your spice tolerance or omit completely for a mild flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
