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Preheat oven to 350 degrees. Spray a 9×13" baking dish with non-stick-spray.
In a small saucepan combined soy sauce, water, brown sugar, honey, ginger, and garlic. Bring to a boil over medium heat.
In a separate small bowl combine the cornstarch and 2 tbsp hot water. Whisk until dissolved.
After sauce is boiling, add cornstarch mixture to the saucepan. Stir until well combined. Cook till the sauce begins to thicken. Remove from heat.
Dice chicken tenders into bite size pieces. Place chicken pieces into prepared 9x13 baking dish.
Pour 1/2 the sauce on top of chicken. Cook chicken for 35-40 minutes or till cooked through.
Meanwhile, sauté or steam vegetables in microwave or stove. Remove chicken from oven.
Layer the cooked vegetables and cooked rice into casserole dish over the top the chicken. Drizzle remaining teriyaki sauce over the the top. Stir to combine.
Sprinkle casserole with sesame seeds, if desired.
Return to oven & cook for another 15-20 minutes.