Description
Indulge in the delightful flavors of Teriyaki Chicken and Rice Casserole, a comforting one-pan dish that’s perfect for busy weeknights or family gatherings. This easy-to-make recipe combines tender chicken with vibrant vegetables and sweet pineapple, all enveloped in a rich homemade teriyaki sauce.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 3/4 cup low sodium soy sauce
- 1/2 cup water
- 1/3 cup packed brown sugar
- 1 tablespoon honey
- 3/4 teaspoon ground ginger
- 1 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 2 tablespoons cornstarch (for slurry)
- 2 tablespoons water (for slurry)
- 32 oz frozen mixed vegetables (unsauced Asian varieties)
- 1 cup pineapple tidbits (drained, packed in juice)
- 3 cups cooked brown rice
Instructions
- Preheat oven to 350°F (175°C).
- In a small saucepan, combine soy sauce, water, brown sugar, honey, ginger, olive oil, and garlic. Heat until boiling.
- Create a slurry by mixing cornstarch with water; add to the boiling sauce while stirring until thickened.
- Place chicken breasts in a casserole dish; pour half of the teriyaki sauce over them. Bake for 30-35 minutes until internal temperature reaches 165°F (74°C).
- Shred the chicken in the casserole dish and mix in cooked vegetables, pineapple tidbits, and brown rice. Pour remaining teriyaki sauce over everything.
- Bake for an additional 15 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 12g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 75mg