Teriyaki Chicken Casserole

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenHeat the oven to 180°C / 350°F. Spray a 9x13-inch baking pan with non-stick spray.
2. 2Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Turn up the heat until boils over medium heat. Remove lid and leave to cook for one minute once boiling.
3. 3Meanwhile, 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 mix together.
4. 4Cook until the sauce starts to thicken then take it off the heat.
5. 5Lay the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place the chicken in oven and bake 35 minutes or until cooked through.
6. 6Remove from oven and shred chicken in the dish using two forks.
7. 7*Meanwhile, steam or cook the vegetables according to package directions.
8. 8Add 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.
9. 9Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving.
10. 10ServeDrizzle each serving with remaining sauce.