Description
A delicious and easy-to-make Teriyaki Chicken Casserole packed with tender chicken, flavorful vegetables, and rice, all baked together with a savory homemade teriyaki sauce.
Ingredients
Units
Scale
- 2 cups cooked brown rice
- 2 cups cooked and shredded chicken breast
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup snap peas
- 1/2 cup chopped red bell pepper
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a saucepan over medium heat, combine soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer.
- Add cornstarch-water mixture to the saucepan and stir until sauce thickens. Remove from heat.
- In a large bowl, combine cooked rice, chicken, broccoli, carrots, snap peas, and red bell pepper.
- Pour the teriyaki sauce over the rice mixture and stir to coat evenly.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, until vegetables are tender and the casserole is heated through.
- Garnish with sesame seeds and green onions if desired before serving.
Notes
- You can substitute white rice or quinoa for brown rice if preferred.
- Frozen vegetables can be used in place of fresh ones for convenience.
- Adjust the sweetness of the sauce by altering the amount of brown sugar or honey.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg