Description
This Teriyaki Chicken and Rice Casserole combines tender, flavorful chicken with a medley of fresh vegetables and brown rice, all coated in a homemade teriyaki sauce. Baked to perfection, it’s a wholesome, comforting meal perfect for weeknight dinners or meal prep.
Ingredients
Scale
Protein and Rice
- 1 pound boneless, skinless chicken breast, cubed
- 2 cups cooked brown rice
Vegetables
- 1 red bell pepper, chopped
- 1 cup broccoli florets
- 1/2 cup shredded carrots
- 1/2 cup frozen peas
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
Sauces and Seasonings
- 1 tablespoon olive oil
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
Optional Garnish
- Sesame seeds
- Extra green onions
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Season the cubed chicken with salt and pepper, then cook in the skillet until browned and fully cooked through. Remove the chicken and set aside.
- Sauté Vegetables: In the same skillet, add chopped red bell pepper, broccoli florets, shredded carrots, and frozen peas. Sauté for 5 to 6 minutes until vegetables are tender. Add minced garlic and cook for an additional minute to release its aroma.
- Prepare Teriyaki Sauce: In a small bowl, whisk together low-sodium soy sauce, honey or maple syrup, rice vinegar, sesame oil, ground ginger, cornstarch, and water until smooth.
- Combine Sauce and Vegetables: Pour the prepared sauce into the skillet with the vegetables. Stir continuously for about 2 minutes until the sauce thickens and coats the vegetables evenly.
- Mix Casserole Ingredients: In a large mixing bowl, combine the cooked brown rice, cooked chicken, and the saucy vegetables. Stir well to evenly distribute all components.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish and spread the rice, chicken, and vegetable mixture evenly inside.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to meld the flavors and cook through.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes to allow the top to firm up slightly and enhance texture.
- Garnish and Serve: Once baked, garnish with sesame seeds and additional green onions if desired. Serve warm and enjoy!
Notes
- Using low-sodium soy sauce helps control salt content for a healthier dish.
- Honey and maple syrup can be substituted depending on your sweetness preference or dietary needs.
- Cook the brown rice ahead of time or use leftover rice to save preparation time.
- Feel free to add other vegetables such as snap peas or mushrooms according to your taste.
- Make sure to stir the sauce constantly while cooking to prevent lumps when thickening with cornstarch.
- This casserole can be refrigerated for 3-4 days and reheated for a quick meal.
