Description
This Teriyaki Chicken and Rice Casserole combines tender chicken, fluffy rice, and crisp veggies in a sweet and savory homemade teriyaki sauce. Baked to perfection, it’s a one-dish meal that’s easy to prepare and perfect for busy weeknights or meal prepping.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breast, diced
- 2 cups cooked white or brown rice
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1/2 cup frozen peas
- 1/3 cup soy sauce
- 1/4 cup honey or brown sugar
- 1 tbsp sesame oil
- 2 tsp minced garlic
- 1 tsp grated ginger
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- 1/4 cup chopped green onions (for garnish)
- Sesame seeds (optional garnish)
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the Chicken:
- Heat sesame oil in a skillet over medium heat.
- Add diced chicken, garlic, and ginger. Cook until chicken is golden and cooked through (about 5-7 minutes).
- Make the Sauce:
- In a small saucepan, combine soy sauce and honey. Bring to a simmer.
- Stir in the cornstarch mixture and cook until the sauce thickens.
- Assemble the Casserole:
- In the prepared baking dish, combine cooked rice, broccoli, carrots, peas, and cooked chicken.
- Pour the teriyaki sauce over the mixture and stir until evenly coated.
- Bake:
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until bubbly and heated through.
- Garnish and Serve:
- Sprinkle with green onions and sesame seeds before serving.
Notes
- Swap broccoli for snap peas or bell peppers for variety.
- For a spicier version, add a drizzle of sriracha to the sauce.
- This casserole reheats beautifully, making it great for leftovers
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 50mg