Teriyaki Chicken-Rice Bake

Teriyaki Chicken-Rice Bake | marissabaker.wordpress.comThis recipe was originally the Teriyaki Chicken Casserole from ohsweetbasil.com. She starts with the fried-rice already made according to another recipe on her site, but I’ve formatted the recipe presented here so you can make it all at once (I’ve also changed some ingredients for everything except the sauce). You don’t even need to use day-old rice, like for most fried rice recipes.

Teriyaki Chicken-Rice Bake

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Teriyaki Chicken-Rice Bake | marissabaker.wordpress.com
finished sauce with chicken

Teriyaki sauce

3/4 cup low-sodium soy sauce

1/2 cup water

1/3 cup brown sugar

1 tablespoon honey

3/4 teaspoon ground ginger

1 teaspoon sesame oil

1 small garlic clove, minced fine

2 tablespoons tapioca starch

2 tablespoons cold water

In a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. Bring to a boil and cook for 1 minute.

In a small bowl, stir together the water and cornstarch. Add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. Set aside.

Teriyaki Chicken-Rice Bake | marissabaker.wordpress.com


2 Tablespoons soy sauce

1 Tablespoon rice wine

1 Tablespoon brown sugar

1/2 teaspoon white sugar

1/8 teaspoon ginger

1/8 teaspoon red pepper flakes

2 eggs

3 cups cooked jasmine rice

1 Tablespoon sesame oil

Olive Oil cooking spray

In a small bowl, whisk together the soy sauce, sugar, ginger and crushed red pepper. Set aside. Spray wok with olive oil and bring to medium heat. Lightly whisk together the eggs and add to the pan. Let it cook until set, flipping or stirring as needed to keep from burning. Removed eggs form the wok and cut them up.

Add sesame oil to wok. Add the rice, cooking until hot and the rice is beginning to pop. Add the sauce mixture, stirring to combine. Add the eggs, and stir until heated through.

Teriyaki Chicken-Rice Bake | marissabaker.wordpress.com
finished rice


Teriyaki Chicken-Rice Bake | marissabaker.wordpress.com
shredding the chicken

2 chicken breasts

2-3 carrots

1 head broccoli

10 snow peas

Place the chicken in an 8×8-in. baking dish and pour 1 cup of the teriyaki sauce over the chicken. Bake for 30 minutes at 350°F. Remove from the oven and shred.

Cut up and steam the vegetables. Place rice, chicken, and vegetables in a 9×13-in. baking dish. Add 3 tablespoons of the leftover teriyaki sauce and stir to combine. Place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce. Serve immediately.

Teriyaki Chicken-Rice Bake | marissabaker.wordpress.com
before baking

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Easy Alfredo Sauce

Easy Alfredo Sauce recipe marissabaker.wordpress.comI was shocked to discover I hadn’t blogged this recipe yet. It’s my mother’s favorite pasta, and it’s a deceptively simple recipe. I’ve been making it for company for several years, and it always gets good reviews. I like to serve it with salad and bread, or with green beans (which my Dad covers in Alfredo sauce). Having made it so many times, I can offer a few suggestions to make timing everything easier. Start water for the pasta boiling right before you start melting butter for the sauce. The chicken should be cooking by the time you are adding cream cheese to the sauce, then everything should be done about the same time.

Easy Alfredo Sauce

Easy Alfredo Sauce recipe marissabaker.wordpress.com
all the ingredients

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1/2 cup butter

1 (8-oz) package cream cheese

2 teaspoons garlic powder

2 cups milk

3/4 cup Parmesan cheese

Easy Alfredo Sauce recipe marissabaker.wordpress.com
whisk the butter and cream cheese until smooth

1/4 teaspoon black pepper

1/4 teaspoon salt

1-½ teaspoons parsley

1/2 teaspoon Italian seasoning

Melt butter in medium saucepan over medium heat. Add garlic powder then cream cheese, stirring with a wire whisk until smooth.

Easy Alfredo Sauce recipe marissabaker.wordpress.com
everything cooking

Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and spices. Stir frequently until sauce reaches desired consistency.

Serve with spaghetti, penne, linguine, or fettuccine.

Chicken Alfredo

For chicken Alfredo, chop 2 chicken breasts into cubes. Cook chicken in olive oil, garlic powder, and black pepper until done. Add to sauce right before serving.

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