Budget-Friendly Teriyaki Chicken Casserole

Okay, folks. Listen. You read the title. You know what this is. Listen, we're doing a teriyaki chicken casserole, right? And I got to tell you, you want to talk about budget friendly and it feed a family from 6 to 8. Let's get it. Now, as you see, listen, it's not a whole lot of ingredients. Most of the ingredients you guys probably have in your cupboard or your pantry. And don't forget the full ingredient list is on my website. That's smoking and grillingwithab.com. And that's witab.com. Right? So, look, I got two chicken breasts right here. Right? You guys can use, listen to this. You can use, you know, uh, thigh, you know what I mean? But right now, I'm just going to cut this down into like bite-sized pieces. We going to go ahead and put this in the pan, and we going to brown these real quick. So, we going to need a lot of help, you know, a lot of heat. Now, with that being said, I'm going to go ahead and preheat my oven. 350°. Now, just so you guys can see it, bite-sized pieces, and you want them to all be about uniform, you know what I mean? Uh, this is good enough, you know, like this. Even this might be a little bit thick, but the smaller you make them, the quicker they'll be done. We just want to put a little bit of color on this, right? It's going to kind of like cook real real fast. But don't worry, it's all going to make sense cuz we going to go in the oven. And don't forget, chicken needs to be at 165, you know what I mean? Per FDA, you know, instructions. Now, what I'm going to do is I'm going to add myself just a little bit of this extra virgin olive oil. This is garlic infused olive oil, right? I'mma raise my temperature up, my heat to about a medium high. Right. So, we're gonna go ahead and get this going. Soon as this gets nice and hot. Oh, I can smell it. It's almost ready. Then, we're going to go ahead and do these in batches. And then once we get it hot enough, go ahead and just add half of it in right now. Okay. Okay. So, here is where I would like to just take a little, you know, a sprinkle uh let's just say a couple of pinches of salt and I'm going to do I'mma grind some of this pepper on here. Now, remember, we just putting color on here. Then, you want it to be flavorful also. So, best thing is when you start off with a good base, this ensures that you'll have great tasting, you know, food. [Music] And then look at this color right here. That's what you get when you add that little soy sauce to it. Right. So, I'll just add this over here along with the juices and everything else. Don't worry. This right here is how we going to get that flavor, folks. Now, I'm going to do the second batch. All right. And here comes batch number two. Now that we got our chicken, we put that in the casserole dish. Right. So, this right here, you see all of the fine that's left in the inside of there. We're going to go ahead and add ourselves just like a couple of tablespoons of this, you know, infused olive oil, right? And now I'm going to take my stir fry and just add this to it. The reason we use the fond cuz we want the veggies to pick it all up. We just want it to be like super flavorful. Now, once you got your veggies the way you want them, you don't want them to be super soft. To be honest with you, I like my veggies, especially my broccoli, a little bit on the soft side. You know what I mean? But we got to go in the oven and all of that. So, you remember we had this with our chicken in it. We just add this to it. Right now, we getting ready to go ahead and make our sauce. Now, all I did was just mix this up. Right. So, you see that? Now, instead of me getting another bowl, you know what I mean? Now, I'm just going to add my rice. I'll cook my rice ahead of time. You know, this is brown rice. You guys get you some brown rice and just cook it per the package instructions, right? So, once you have that, you know what I mean? I like to let it dry out a little bit, right? All right, cuz we going to add our sauce. Now, we going to make a sauce. I promise you, if you guys like a little mandarin/ teriyak, you know, sauce on the thick side, you going to love this one. All right, so now I got my saucepan right here and the rest of my ingredients, minus what I'm going to be using for a slurry. I'm just going to go ahead and add it. Right. So, get that brown sugar in here. Make sure you don't have your brown sugar out for days and days. You know what I cuz when you have it out a long time, it just dries out, right? Then we get the rest of it in here. [Music] And then last but not least, my honey. Now, with a medium high flame underneath the bottom of it, we're just going to go ahead and stir this. We want to bring this up to a boil. Then, we're going to keep, you know, working it and reducing it down just a little bit. Okay. So, what I did was I mixed up my, you know, my slurry, right? Remember, just a couple of tablespoons of uh corn starch. And then you use a couple of tablespoons of cold water. Once you got it boiling and your top look like that, watch this magic, folks. We just add that in there. And what I'm going to do is I'm just going to keep going. See how that went away? And then under this heat, this is going to thicken up, right? And this is going to be our sauce. Then you want to remove it. Now, when you remove the heat from underneath, look how thick that is. What we're going to do is we're going to thin that out with just a little bit of apple cider vinegar. And we going to get that consistency we that we like. And then we going to pour it over the top. And then when it's ready, I don't know if you guys can see this. Uh, look at that right there. But anyway, I'm going to go ahead and just add some of this on here like this. But I'mma save some of this back, you know, because we gonna put some of this on top after it comes out of the oven. Might have to make some more because I like mine to have a little sauce on it. But you see that right there? It's going to work its way down. I'm not going to do too much more. I'm going to save me a little bit. We're going to put it in the oven uncovered, folks. No cover for about 15 minutes. See you in a minute. [Music] Okay. So, listen. Now that I'm done, you know, I took pictures of it, made it a star. That's why you here already. So, listen. I got it right here in front of me. I got me a little teriyak sauce right here. But listen, I'm not going to over talk it. I just want to focus on this right here. This is like great beach takeout. And just the fact that this budget friendly, this is the way you want to do it, right? So, I'mma go in here, grab some of this. Cheers, y'all. I nailed the veggies. Now, this right here is fire, folks. You know what I mean? And again, just to recap what I told you guys earlier, being budget friendly and you can feed six to eight off of this right here. Get your belly full, then it's night night. Now, tell me what you guys would add outside of adding script to this. That's the given. Hey, but let me know so I can read these comments. You know what I mean? And then maybe when I make it next time, I'm going make it your way. Hey, with that being said, listen, if you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there, listen, there's a channel out here that's simplifying these recipes and taking a mystery out of cooking. And you know what I'm about to do, folks? I'm about to take a beline that way. You know what? It's Kool-Aid time. I'm out. Peace. [Music]