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Teriyaki Chicken and Rice Casserole

Teriyaki Chicken and Rice Casserole
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Indulge in the warmth of Teriyaki Chicken and Rice Casserole, a delightful one-pan dish that brings together tender chicken, vibrant mixed vegetables, and sweet pineapple all enveloped in a rich homemade teriyaki sauce. This comforting casserole is not just quick to prepare but also a crowd-pleaser perfect for weeknight dinners or family gatherings. With every bite, you’ll experience a delicious harmony of flavors and textures that makes this dish an instant favorite. Serve it alongside fluffy brown rice for a wholesome meal that warms the heart and soul.

Ingredients

Scale
  • 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)
  • 1.5 pounds boneless skinless chicken breasts
  • 32 oz frozen mixed vegetables (unsauced Asian varieties)
  • 1 cup pineapple tidbits (drained)
  • 3 cups cooked brown rice

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a small saucepan over medium heat, whisk together low sodium soy sauce, water, brown sugar, honey, ground ginger, olive oil, and minced garlic until dissolved.
  3. In another bowl, mix cornstarch with water to create a slurry; gradually add it to the boiling sauce until thickened.
  4. Place chicken breasts in a casserole dish and pour half of the teriyaki sauce over them.
  5. Bake for about 30–35 minutes until chicken reaches an internal temperature of 165°F (74°C).
  6. Shred the chicken in the dish and add mixed vegetables and pineapple tidbits; stir to combine.
  7. Fold in cooked brown rice and drizzle remaining teriyaki sauce on top.
  8. Return to the oven for an additional 15 minutes until heated through.

Nutrition

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