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Teriyaki Chicken and Rice Casserole

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This Teriyaki Chicken and Rice Casserole combines tender chicken, vibrant vegetables, pineapple, and brown rice, all coated in a homemade teriyaki sauce. A nutritious and balanced one-pan meal perfect for busy weeknights, bringing a delightful balance of savory and sweet flavors that the whole family will love.

Ingredients

  • 1 cup low-sodium soy sauce
  • 1/4 cup water
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 1 tsp grated ginger
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp 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

Instructions

  • 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 the 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, or 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 the 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.

Notes

  • Vegetarian Option: Replace chicken with tofu or additional vegetables like mushrooms and zucchini.
  • Rice Substitution: Use jasmine or white rice for a lighter texture.
  • Additional Protein: Ground turkey, beef

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