Description
A savory and flavorful Teriyaki Chicken Casserole with tender chicken, vegetables, and a sweet and tangy teriyaki sauce, all baked together with rice.
Ingredients
Scale
- ¾ cup low-sodium soy sauce
- ½ cup water
- ¼ cup honey
- ½ tsp ground ginger
- 2 garlic cloves, minced
- 2 tbsp cornstarch
- 2 tbsp water (for cornstarch mixture)
- 1 lb boneless, skinless chicken breasts
- 1 cup broccoli florets
- 1 cup chopped carrots
- 1 cup snow peas
- 3 cups cooked white rice
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13 baking dish with oil.
- In a saucepan, combine soy sauce, water, honey, ground ginger, and minced garlic. Bring to a boil over medium-high heat for about 1 minute.
- In a small bowl, combine cornstarch with 2 tbsp of water. Stir into the saucepan and continue stirring until the sauce thickens.
- Place chicken breasts in the baking dish. Arrange the vegetables (broccoli, carrots, and snow peas) around the chicken. Pour 1 cup of the teriyaki sauce over the chicken and vegetables.
- Cover the baking dish with foil and bake for 30 minutes or until the chicken is fully cooked.
- After baking, shred the chicken in the pan using two forks. Stir in the cooked rice and pour the remaining sauce over the mixture.
- Return the casserole to the oven and bake uncovered for an additional 10 minutes.
- Let the casserole cool for 5 minutes, then drizzle with the remaining sauce before serving.
Notes
- You can use brown rice instead of white rice for a heartier casserole.
- For extra flavor, sprinkle sesame seeds or chopped green onions on top before serving.
- This casserole can be made ahead of time and stored in the fridge for up to 3 days.
- Feel free to swap out or add other vegetables based on what you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 12g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg