Description
This Teriyaki Chicken and Rice Casserole is a flavorful one-pan meal that combines tender chicken, vibrant vegetables, and sweet pineapple in a savory homemade teriyaki sauce. It’s perfect for busy weeknights or family gatherings, offering an easy preparation method and a delightful mix of textures and tastes. With the ability to customize ingredients based on your preferences, this dish is sure to become a family favorite. Enjoy it fresh from the oven or as tasty leftovers, making it a versatile addition to your recipe rotation.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 32 oz frozen mixed vegetables (unsauced Asian varieties)
- 1 cup pineapple tidbits (drained)
- 3 cups cooked brown rice
- 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)
- 2 tablespoons water (for slurry)
Instructions
- In a small saucepan, combine soy sauce, water, brown sugar, honey, ginger, olive oil, and garlic. Heat until boiling.
- Mix cornstarch with water to create a slurry; add to boiling sauce until thickened.
- Preheat oven to 350°F (175°C) and place chicken in a casserole dish. Pour 1 cup of teriyaki sauce over the chicken.
- Bake for 30-35 minutes until the chicken reaches 165°F (74°C). Shred chicken in the dish.
- Cook frozen vegetables and prepare brown rice according to package instructions.
- Add shredded chicken back into the dish along with vegetables, pineapple, and most of the remaining teriyaki sauce. Mix well.
- Bake assembled casserole for an additional 15 minutes at 350°F until heated through.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg