Description
A flavorful and easy-to-make Teriyaki Chicken Skillet Casserole that combines tender broccoli, sweet red bell pepper, and scallions with juicy cooked chicken and brown rice in a savory homemade teriyaki sauce. Baked to perfection in the oven for a wholesome and comforting meal perfect for weeknight dinners.
Ingredients
Scale
Vegetables
- 3 cups bite-size broccoli florets (7 ounces)
- 1 cup diced red bell pepper
- 1 cup sliced scallions (about 5)
- 2 cloves garlic, grated
Sauce
- 1/3 cup low-sodium teriyaki sauce
- 1/4 cup water
- 2 tablespoons cornstarch
Main Ingredients
- 2 tablespoons sesame oil
- 3 cups sliced cooked chicken
- 3 cups cooked brown rice
Garnish (optional)
- Toasted sesame seeds or toasted sliced almonds
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Sauté the vegetables: Heat sesame oil in a large ovenproof skillet over medium heat. Add broccoli, red bell pepper, and scallions, cooking and stirring for 3 to 5 minutes until they are softened but still crisp.
- Prepare the sauce: In a measuring cup, whisk together the low-sodium teriyaki sauce, water, cornstarch, and grated garlic until smooth and well combined.
- Add sauce to vegetables: Pour the prepared sauce mixture into the skillet with the cooked vegetables and stir thoroughly to coat them evenly.
- Add chicken and rice: Incorporate the sliced cooked chicken and cooked brown rice into the skillet, mixing them well with the vegetables and sauce for even distribution.
- Bake the casserole: Transfer the skillet to the preheated oven and bake for 15 minutes, allowing the vegetables to become tender and the casserole to heat through completely.
- Garnish and serve: Remove from the oven and sprinkle with toasted sesame seeds or toasted sliced almonds if desired, then serve warm for a delicious meal.
Notes
- Use cooked chicken such as leftover roasted chicken or rotisserie chicken for convenience.
- For a gluten-free version, ensure the teriyaki sauce used is labeled gluten-free.
- Substitute brown rice with quinoa or cauliflower rice for different textures or dietary preferences.
- Vegetables can be adjusted based on seasonality or preference; snap peas or carrots would complement nicely.
- To save time, prepare the sauce mixture ahead of time and store in the refrigerator before cooking.
