Teriyaki Chicken and Rice Casserole (Print Version)
# Ingredients:
→ Teriyaki Sauce
01 -
3/4 cup low sodium soy sauce
02 -
1/2 cup water
03 -
1/3 cup packed brown sugar
04 -
1 tablespoon honey
05 -
3/4 teaspoon ground ginger
06 -
1 teaspoon olive oil
07 -
1/2 teaspoon minced garlic
08 -
2 tablespoons cornstarch
09 -
2 tablespoons water
→ Casserole Base
10 -
1.5 pounds boneless skinless chicken breasts
11 -
32 ounces frozen mixed vegetables, Asian variety, unsauced
12 -
1 cup pineapple tidbits, drained, packed in juice
13 -
3 cups cooked brown rice
# Instructions:
01 -
In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, honey, ground ginger, olive oil, and minced garlic. Stir until sugar is dissolved. Cover and heat over medium heat. Bring the mixture to a boil.
02 -
In a separate bowl, whisk together cornstarch and 2 tablespoons water to form a slurry. Gradually incorporate the slurry into the boiling sauce while stirring continuously. Cook until sauce thickens. Remove from heat and set aside.
03 -
Preheat oven to 350°F (175°C). Arrange chicken breasts evenly in a 9×13-inch casserole dish. Pour 1 cup of prepared teriyaki sauce over the chicken, ensuring even coating.
04 -
Bake the chicken for 30–35 minutes, or until the internal temperature reaches 165°F (74°C). Shred the chicken into bite-sized pieces directly in the dish.
05 -
While chicken bakes, cook frozen mixed vegetables according to package directions. Prepare the brown rice following package instructions if not already cooked.
06 -
Add shredded chicken, cooked vegetables, pineapple tidbits, and brown rice to the casserole dish. Pour most of the remaining teriyaki sauce over ingredients, reserving a small portion for final drizzle. Stir to combine thoroughly.
07 -
Return casserole to oven and bake for 15 minutes at 350°F (175°C) until heated through. Drizzle reserved teriyaki sauce over the top before serving.
# Notes:
01 -
Add freshly sliced green onions or toasted sesame seeds as garnish to enhance flavor and presentation.