Description
Teriyaki Chicken Casserole
Ingredients
2 cups cooked rice (white or brown)
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup broccoli florets
1 cup frozen peas
1/3 cup green onions, sliced (for garnish)
For the Teriyaki Sauce:
1/2 cup soy sauce
1/4 cup honey (or brown sugar)
1/4 cup water
1 tbsp rice vinegar
1 tbsp sesame oil
1 garlic clove, minced
1 tsp grated ginger
2 tsp cornstarch mixed with 2 tsp water (for thickening)
Directions
Cook the chicken:
In a skillet, heat a little oil over medium heat. Add the chicken pieces and cook until golden and cooked through (about 6-8 minutes). Set aside.
Steam the veggies:
Lightly steam the broccoli and peas until just tender.
Prepare the teriyaki sauce:
In a small saucepan, whisk together soy sauce, honey, water, rice vinegar, sesame oil, garlic, and ginger.
Bring to a simmer, then stir in the cornstarch slurry to thicken. Cook for 1-2 minutes.
Assemble the casserole:
Preheat the oven to 375°F (190°C).
In a greased casserole dish, spread the cooked rice evenly.
Top with chicken, steamed veggies, and pour the teriyaki sauce over everything. Mix lightly.
Bake:
Bake uncovered for 20 minutes, or until everything is heated through.
Garnish and serve:
Sprinkle with green onions and serve warm!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 390 kcal per serving
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