Description
Comfort meets Asian-inspired flavors in this hearty Teriyaki Chicken and Rice Casserole, blending tender chicken with savory sauce and perfectly cooked rice. Families will savor each delicious bite of this easy weeknight meal that brings warmth and satisfaction to the dinner table.
Ingredients
Scale
Protein:
- 1.5 pounds boneless skinless chicken breasts
Sauce Ingredients:
- ¾ cup low sodium soy sauce
- ½ cup water
- ⅓ cup packed brown sugar
- 1 tablespoon honey
- ¾ teaspoon ground ginger
- ½ teaspoon minced garlic
- 2 tablespoons cornstarch
- 2 tablespoons water
Additional Ingredients:
- 1 teaspoon olive oil
- 32 ounces (907 grams) frozen mixed vegetables (unsauced Asian varieties)
- 1 cup pineapple tidbits (drained, packed in juice)
- 3 cups cooked brown rice
Instructions
- Craft a fragrant teriyaki sauce by whisking together soy sauce, water, brown sugar, honey, ginger, olive oil, and minced garlic in a saucepan until sugar completely dissolves.
- Create a smooth cornstarch slurry by blending cornstarch with water, then gradually incorporate into the simmering sauce, stirring continuously until the mixture thickens and becomes glossy.
- Heat the oven to 350°F and arrange raw chicken breasts in a spacious casserole dish, generously coating them with a liberal pour of prepared teriyaki sauce.
- Roast the chicken for approximately 30-35 minutes, ensuring the internal temperature reaches 165°F, then carefully shred the meat into tender, bite-sized morsels directly within the baking dish.
- Simultaneously prepare brown rice and steam the frozen vegetable medley according to their respective package instructions, ensuring precise cooking times.
- Combine the shredded chicken, perfectly cooked rice, vibrant vegetables, and sweet pineapple chunks within the casserole, drizzling most of the remaining teriyaki sauce and gently folding the ingredients together.
- Return the assembled casserole to the oven, warming for an additional 15 minutes to meld the flavors, then finish with a final elegant drizzle of teriyaki sauce before serving.
Notes
- Customize the teriyaki sauce sweetness by adjusting brown sugar and honey amounts to suit your taste preferences.
- Ensure chicken reaches safe internal temperature of 165°F to prevent foodborne illness and guarantee tender meat.
- Prep vegetables and rice simultaneously with chicken cooking to maximize kitchen efficiency and reduce overall cooking time.
- Use frozen vegetable mix for quick convenience or substitute with fresh seasonal vegetables for added nutrition and flavor variety.
- Reserve small amount of teriyaki sauce for final drizzling to enhance moisture and provide extra burst of tangy-sweet flavor at serving.
- Store leftover casserole in airtight container for up to 3-4 days, reheating gently to maintain chicken’s tenderness and prevent drying out.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 10 g
- Sodium: 730 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg