Teriyaki Chicken and Rice Casserole
This Teriyaki Chicken and Rice Casserole is a hearty, one-pan dish bursting with Asian-inspired flavors. Packed with juicy chicken, tender vegetables, and sweet pineapple, all coated in a rich homemade teriyaki sauce, it’s perfect for a comforting family meal.
Ingredients
- 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, packed in juice
- 3 cups cooked brown rice
Instructions
- In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, honey, ginger, olive oil, and garlic. Stir until sugar dissolves. Cover, heat over medium, and bring to a boil.
- In a small bowl, mix cornstarch and 2 tablespoons of water to create a slurry. Gradually add slurry to boiling sauce, stirring constantly, and cook until thickened. Set aside.
- Preheat oven to 350°F (175°C). Place chicken breasts in a 9×13-inch casserole dish. Pour 1 cup of the teriyaki sauce over chicken, coating evenly.
- Bake for 30-35 minutes until internal temperature of chicken reaches 165°F (74°C). Shred chicken into bite-sized pieces in the dish.
- While chicken bakes, steam or cook frozen vegetables as per package instructions. Prepare brown rice according to package directions.
- Add shredded chicken, cooked vegetables, pineapple, and brown rice to the casserole dish. Pour most of the remaining teriyaki sauce, reserving a bit for final drizzle. Stir to combine.
- Bake assembled casserole for 15 minutes at 350°F, until heated through. Drizzle with remaining teriyaki sauce before serving.
Notes
For extra flavor, garnish with chopped green onions or sesame seeds before serving.
Nutrition
Calories: 410kcal
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