Why You’ll Love This Recipe
- One-Pot Meal: This casserole is an easy, one-pan dish, making cleanup quick and simple.
- Sweet & Savory Flavor: The homemade teriyaki sauce is a harmonious blend of sweet and savory ingredients.
- Nutritionally Balanced: Lean chicken, fiber-rich brown rice, and colorful veggies make this a wholesome meal.
- Versatile: You can easily customize this dish with different vegetables, proteins, or sauces.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup low-sodium soy sauce
- ¼ cup water
- 2 tablespoon brown sugar
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 3 boneless, skinless chicken breasts
- 3 cups cooked brown rice
- 2 cups frozen stir-fry vegetables
- 1 can (8 oz) pineapple chunks, drained
- Green onions and sesame seeds for garnish
Directions
- Make the Teriyaki Sauce: In a saucepan, combine soy sauce, water, brown sugar, honey, ginger, garlic, and olive oil. Bring to a gentle boil, simmer for 1 minute. In a separate bowl, mix cornstarch with water, then stir into the sauce until thickened.
- Bake the Chicken: Preheat oven to 350°F (175°C). Place chicken breasts in a 9x13-inch dish, drizzle with 1 cup of teriyaki sauce. Bake for 30-35 minutes until the internal temperature reaches 165°F (74°C). Shred the chicken.
- Prepare Rice & Veggies: Cook brown rice per package instructions and heat the stir-fry vegetables until tender.
- Assemble the Casserole: Combine shredded chicken, rice, veggies, and pineapple in the baking dish. Drizzle with remaining teriyaki sauce, stir to combine.
- Bake and Serve: Bake for 15 minutes. Drizzle with extra teriyaki sauce, garnish with green onions and sesame seeds before serving.
Servings and Timing
- Servings: 6
- Total Time: 1 hour
Variations
- Vegetarian Option: Replace chicken with tofu or a mix of additional vegetables like mushrooms and zucchini.
- Different Rice: Use jasmine or white rice if you prefer a lighter texture.
- Additional Protein: Swap chicken for ground turkey, beef, or pork for a variation.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating: Microwave for 1-2 minutes or reheat in the oven at 350°F until warm.
FAQs
How can I make the teriyaki sauce less sweet?
You can reduce the amount of brown sugar and honey or add a bit more soy sauce to balance the sweetness.
Can I use white rice instead of brown rice?
Yes, white rice can be used. Just make sure to cook it ahead of time for best results.
Can I add extra vegetables to this casserole?
Absolutely! Feel free to add or substitute with your favorite veggies, like bell peppers, broccoli, or snap peas.
What kind of chicken should I use?
Boneless, skinless chicken breasts work best, but you can also use thighs for a richer flavor.
Can I prepare this casserole in advance?
Yes, you can assemble the casserole the night before and bake it when ready to serve.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works just as well in this recipe.
What other sauces can I use instead of teriyaki sauce?
Soy sauce with a bit of honey and garlic makes a simple alternative if you don’t have teriyaki sauce.
Can I make this dish without the sauce thickening step?
For a thinner sauce, you can skip the cornstarch slurry, but the sauce will be more liquid.
Can I freeze the casserole?
Yes, you can freeze the casserole in an airtight container for up to 3 months.
Conclusion
This Teriyaki Chicken and Rice Casserole is a quick, easy, and nutritious meal that the whole family will love. With its sweet and savory flavors and simple ingredients, it's a perfect dish for busy evenings or meal prepping for the week. Try it out and enjoy a satisfying, flavorful dinner!
