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Teriyaki Chicken and Rice Casserole

Teriyaki Chicken and Rice Casserole
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Discover the joy of sharing a meal with loved ones through this Teriyaki Chicken and Rice Casserole. This comforting dish is a delightful fusion of flavors, combining tender chicken, sweet pineapple, and vibrant vegetables enveloped in a rich homemade teriyaki sauce. Ideal for busy weeknights or cozy gatherings, this one-pan wonder not only nourishes the body but also warms the heart. With its easy preparation and satisfying taste, it’s bound to become a family favorite. Enjoy the fragrant aroma as it fills your kitchen, leading to unforgettable moments around the dinner table.

Ingredients

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  • 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)
  • 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

  1. Preheat oven to 350°F (175°C).
  2. In a small saucepan over medium heat, combine soy sauce, water, brown sugar, honey, ground ginger, olive oil, and minced garlic. Heat until bubbling.
  3. In a separate bowl, mix cornstarch with two tablespoons of water to create a slurry; add to the bubbling sauce and stir until thickened.
  4. Place chicken breasts in a greased 9×13 inch casserole dish and pour teriyaki sauce over them.
  5. Bake for 30-35 minutes or until internal temperature reaches 165°F (74°C). Shred chicken in the dish once cooked.
  6. Steam or cook frozen vegetables according to package instructions and set aside.
  7. Add cooked brown rice and vegetables to the shredded chicken and stir gently to combine.
  8. Return casserole to the oven for an additional 10 minutes before serving.

Nutrition

Find it online: https://chopandcooktips.com/teriyaki-chicken-and-rice-casserole/