Print

Teriyaki Chicken and Rice Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Teriyaki Chicken and Rice Casserole combines tender chicken, flavorful vegetables, juicy pineapple, and wholesome brown rice, all bathed in a homemade teriyaki sauce. Easy to prepare and perfect for busy weeknights, this casserole is a satisfying and nutritious meal your family will love.

Ingredients

4 boneless, skinless chicken breasts

2 cups brown rice (or white rice)

3 cups frozen stir-fry vegetables

1 can (20 oz) pineapple chunks, drained

1/4 cup soy sauce (low-sodium)

1/4 cup brown sugar

2 tbsp honey

1 tbsp fresh ginger, grated

3 cloves garlic, minced

1 tbsp olive oil

2 tbsp cornstarch

2 green onions, sliced (for garnish)

2 tbsp sesame seeds (for garnish

Instructions

  • Prepare the Teriyaki Sauce: In a saucepan, combine soy sauce, water, brown sugar, honey, ginger, olive oil, and garlic. Bring to a boil, then simmer for 1 minute. Add cornstarch slurry (cornstarch mixed with water) and simmer until thickened.

  • Bake the Chicken: Preheat the oven to 350°F (175°C). Place chicken breasts in a baking dish, drizzle with 1 cup of teriyaki sauce, and bake for 30-35 minutes. Shred the chicken once cooked.

  • Cook the Rice and Veggies: Cook the brown rice according to the package instructions. Warm the frozen stir-fry vegetables in a separate pan.

  • Assemble the Casserole: In the same baking dish, combine the shredded chicken, cooked rice, stir-fry vegetables, and pineapple. Pour the remaining teriyaki sauce over the top and mix to combine.

  • Final Bake: Return the casserole to the oven and bake for an additional 15 minutes. Top with extra teriyaki sauce and garnish with green onions and sesame seeds before serving.

Notes

  • Chicken Thighs: You can substitute chicken breasts with chicken thighs for extra flavor.

  • Rice: Use white rice if preferred, just make sure it's cooked before adding to the casserole.

  • Vegetables: Feel free to customize the casserole with your favorite veggies such as bell peppers, mushrooms, or spinach.

  • Spicy Kick: Add sriracha or chili flakes to the sauce for a spicy variation.

  • Freezing: This casserole can be frozen for up to 3 months in an airtight container.

  • Gluten-Free: Swap soy sauce for tamari or coconut aminos for a gluten-free option.

Find it online: https://recipesbyjanet.com/teriyaki-chicken-and-rice-casserole-recipe/