Teriyaki Chicken Casserole

Laura

Tender chicken, fluffy rice, and crisp vegetables baked in homemade teriyaki sauce for an easy one-dish family dinner.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Dinner

Cuisine: Asian-American

Calories: 385

1 pound boneless skinless chicken breasts cut into 1-inch cubes
3 cups cooked brown or white rice about 1 cup uncooked
12 ounces refrigerated stir-fry vegetables broccoli, carrots, snap peas, steamed
3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 tablespoons cornstarch mixed with 2 tablespoons water
2 tablespoons vegetable oil
2 stalks green onions sliced, for garnish
1 tablespoon sesame seeds optional, for sprinkling

Preheat oven to 350°F. Spray a 9x13-inch baking pan with non-stick spray.
In a small saucepan, combine soy sauce, water, brown sugar, ginger, and garlic. Bring to a boil over medium heat, then cook for 1 minute.
Whisk cornstarch with 2 tablespoons water until smooth. Stir into boiling sauce and cook until thickened. Remove from heat.
Place cubed chicken in prepared pan. Arrange steamed vegetables around chicken. Pour 1 cup of sauce over everything.
Cover tightly with foil and bake for 30 minutes, until chicken reaches 165°F internally.
Remove foil and shred chicken in dish using two forks. Add cooked rice and most of remaining sauce, reserving some for serving.
Gently toss everything together. Return to oven uncovered and bake 10 more minutes until heated through.
Let stand 5 minutes before serving. Garnish with sliced green onions and sesame seeds if desired.

For best texture, use rice that's slightly undercooked before assembling the casserole.
Cut chicken into uniform 1-inch pieces for even cooking.
Drain steamed vegetables well to prevent watery casserole.
Let casserole rest 5 minutes before serving for cleaner slices.